A Moroccan salad with an intriguing combination of flavors
Ingredients
serves 41 pound carrots, peeled and coarsely grated
1/2 cup black or golden raisins
5 tablespoons olive oil
1–2 tablespoons honey
Juice of 1 lemon
1/2 teaspoon ginger
1 teaspoon cinnamon
Salt and pepper
Mix all the ingredients together in a bowl.
The New Book of Middle Eastern Food Copyright © 2000Knopf
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