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Carrots, garlic, and cilantro…do I really have to convince you to make this? Try it once, and if you don’t like it (I doubt it), immediately invite a Moroccan over and you’ll see them clapping in approval! Guaranteed!
4 tablespoons Gefen Olive Oil
7 cloves garlic, minced or 7 cubes Gefen Frozen Garlic
7 large carrots, thinly sliced
1/4 teaspoon Pereg Turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped fresh cilantro
3 tablespoons dry-roasted sliced almonds
In a medium-sized shallow pot, heat the olive oil. Add the minced garlic. Let it cook on medium-high heat for one to two minutes, making sure not to let the garlic burn.
Add the carrot slices, seasonings, and fresh cilantro. Cover and let cook for 15–20 minutes, until desired texture is reached, making sure to mix frequently. (Some like to leave a little crunch to carrots and others prefer softer carrot slices, so it’s up to you.)
Garnish with sliced almonds immediately before serving.
Lasts in the fridge beautifully for up to a week.
Styling and Photography by Sina Mizrahi
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Just wondering because it’s called a salad, is this to be served hot or cold? Because it doesn’t say to cool after cooking?
Hi Sharon, good question! I serve this cold as a salad/ salatim option, but I’m Ashkenazi 🙂 —Moroccans might serve it warm. You can definitely serve it either way.