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Spicy Carrots

Spicy Morrocean Carrot

Carrot salads are very popular in Morocco, both raw and cooked. This version gets its heat from harissa, the fiery Tunisian pepper paste used all over North Africa.
Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamim


  • 6 large carrots, peeled (about 1½ pounds)

  • 3 tablespoons sunflower or extra virgin olive oil

  • 1 large onion, finely chopped

  • 2 tablespoons harissa (store bought), more to taste

  • ½ teaspoon ground cumin

  • ½ teaspoon caraway seeds, freshly ground

  • ½ teaspoon sugar

  • ¾ teaspoon kosher salt

  • 3 tablespoons cider vinegar

  • 1 ½ cups arugula


  1. Steam the carrots over boiling water until just tender, 10-15 minutes. Drain and cool. Once cool enough to handle, cut into 1/4" slices on the bias.

  2. While the carrots are cooking, heat half the oil in a large frying pan. Add the onion and cook over medium heat until golden brown, about 15 minutes.

  3. Tip the onion into a large mixing bowl and add the harissa, cumin, caraway, sugar, salt, vinegar and the remaining oil. Add the carrots and toss well. Set aside at room temperature for at least 30 minutes for the flavors to meld. Arrange on a platter, dotting with the arugula as you go.

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