Moroccan carrots from Zahav: A World of Israeli Cooking (page 100) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Gatorbek on January 25, 2024

    Excellent! I've made several times, usually as written, once had to sub thinly slice bird chili for Aleppo pepper at the last minute, still fantastic. Boiling down the carrot water wasn't as fussy as I expected, quick and easy to throw this together. To eat the next day out of the fridge, I like to microwave it for 30 seconds to soften the fats and blend the dressing back together.

  • Aggie92 on April 25, 2016

    Yummy! Used a 1 lb. bag of baby carrots since that was all I had. Not sure if boiling down the carrot cooking water was worth the bother. Added the zest of the orange to the dressing to up the orange flavor even more. Despite the Aleppo pepper, this was just barely spicy. Carrots tasted better and better the longer they sat in the dressing. But, the fresh herbs suffered in color after a night in the fridge. So if you want to make this ahead, add the fresh herbs just before serving.

  • babyfork on February 03, 2016

    Family enjoyed this. I liked the technique of cooking the carrots whole and then cutting them afterward. A good one that can be prepped ahead of time.

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