Moroccan Spicy Carrot Salad

Photograph by Daniel Lailah

To make this simple and tasty meze salad you will need two typical North African condiments — pickled lemons and harissa. Both can be made at home or bought at specialty food stores or Middle Eastern groceries, and both will prove useful and versatile additions to your pantry.

Serves 6 to 8

6 medium carrots, sliced into ¾-inch (2-cm) coins
3 cups water
1½ teaspoons sugar
1½ teaspoons salt
3 tablespoons fresh lemon juice
1 to 2 tablespoons harissa
1 tablespoon pickled (Moroccan) lemons, finely chopped (see below or store-bought)
5 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
¼ cup extra virgin olive oil
Salt
¼ cup fresh cilantro or mint leaves, chopped

1) Put the sliced carrots in a saucepan and add the water, sugar, salt, and lemon juice. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 to 12 minutes, until the carrots are tender but still have some bite.

2) Transfer the carrots to a bowl (save some of the cooking liquid). Add the harissa, pickled lemons, garlic, lemon juice, cumin, olive oil, salt, and about ¼ cup of the cooking liquid and mix. Let cool. Taste and adjust the seasoning.

3) Refrigerate for a few hours, preferably overnight, to let the flavors meld. The salad will keep for 3 to 4 days in the fridge. Before serving, bring to room temperature and toss with the cilantro.

Pickled Lemons | MOROCCAN

For me, pickled lemons define the concept of a “secret ingredient.” Less sharp than fresh lemons; soft, aromatic, and spicy, they perform miracles in vegetable and grain salads and are a great addition to chicken and fish braises. I also use them in pasta sauces, especially those with tuna. Preparation is easy, but the curing process takes about three months.

Makes 2 pounds/1 kg

2 pounds (1 kg) lemons, thinly sliced or cut into small wedges, pips removed
1 cup coarse salt
5 garlic cloves
2 small hot chile peppers (red or green)
4 to 6 allspice berries
4 bay leaves
Sweet and/or hot paprika
Fresh lemon juice, to cover
Vegetable oil, to seal

1) Dip the lemon slices or wedges in the salt to cover all sides and arrange in layers in a sterilized glass jar. Place the garlic, chiles, allspice, and bay leaves between the layers of lemon. Press down hard until the juice begins to run out and pour the lemon juice on top. To seal, pour a generous layer of vegetable oil on top of everything.

2) Refrigerate for 3 weeks and up to a month. When the curing process has been completed, discard the garlic, chiles, allspice, and bay leaves and keep refrigerated.

Excerpted from JEWISH SOUL FOOD by Janna Gur. Copyright © 2014 by Janna Gur. Excerpted by permission of Schocken Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Moroccan Spicy Carrot Salad

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