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Moroccan Spiced Carrots

2 Tbs. pine nuts
1 1/2 tsps. cumin seeds
1/4 cup olive oil
12 medium carrots, trimmed, peeled and cut diagonally into 1/8-inch slices
1/2 teaspoon kosher salt
1 Tb. honey
4 tsps. fresh lemon juice
12 Moroccan or other black-cured olives, chopped
1 Tb. chopped cilantro
2 tsps. chopped fresh mint

Preheat oven to 350 degrees. Put pine nuts on small sheet pan and toast 9-10 minutes, or till golden brown; set aside. Put cumin in heavy skillet over medium heat and toast 4 minutes, stirring a few times, Grind cumin with mortar and pestle or spice grinder; set aside.

Put oil in skillet large enough to hold carrots in one layer. Cook carrots over high heat 3 minutes. Lower to medium and cook 2 minutes longer, or till tender and golden brown. Gently shake pan for even cooking. Add salt.

Drain carrots in colander; transfer to bowl. Mix in honey, lemon juice, olives, cumin. Cool to room temperature and mix in cilantro, mint, pine nuts. Serves 4 as appetizer
From USA Weekend October 16-18, 1998 page 8

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