Carrot salads are very common in Morocco. This one is sold by street vendors and is particularly delicious. Use older carrots, which have a better taste than young ones.

　　

Ingredients

serves 4 to 6

　　5 large carrots (about 1 1/4 pounds)

　　4 tablespoons extra virgin olive oil

　　4 garlic cloves, crushed

　　1 teaspoon ground cumin

　　Salt and black pepper

　　Juice of 1/2 lemon

　　

Step 1

Peel or wash and scrape the carrots and trim off the tops and tails. Cut them in quarters lengthwise and then cut each quarter in half to produce sticks. Boil in salted water for 10 to 15 minutes, until tender but not too soft, then drain.

　　

Step 2

In a large skillet, heat the oil and put in the carrots, garlic, cumin, and some salt and pepper. Sauté on a medium-high heat, stirring and turning the carrots over, until the garlic just begins to color.

　　

Step 3

Sprinkle with lemon juice and serve cold.

　　Arabesque