Khizou Mchermel (Moroccan Spiced Carrots)

Ingredients

• 4 carrots (peeled and sliced)
• salt (a pinch for boiling, plus more to taste)
• 2 tbsp olive oil
• 0.5 red bell pepper (finely chopped)
• 2 cloves garlic (minced)
• 1 slice preserved lemon (finely chopped)
• 0.25 tsp black pepper
• 1 tbsp fresh cilantro (chopped)
• 0.5 tsp cumin
• 0.5 tsp paprika
• 0.25 cup water
• 0.25 cup green olives (pitted)

Steps

1. 1

   Take 4 carrots, peel them, and cut them into slices.

2. 2

   Place the carrot slices in a pot with a pinch of salt and water, and boil them until tender. Drain and set aside.

3. 3

   In a frying pan over low heat, add the olive oil and chopped red pepper.

4. 4

   Add 2 minced garlic cloves and a slice of finely chopped preserved lemon to the pan. Sauté until fragrant.

5. 5

   Add the boiled carrots to the pan.

6. 6

   Season with salt, black pepper, chopped cilantro, cumin, and paprika.

7. 7

   Pour in a small amount of water (about half a small glass) and add the green olives.

8. 8

   Simmer everything together on low heat for about 7 minutes to allow the flavors to meld.

9. 9

   Serve warm or at room temperature.

Notes

This dish is traditionally served as a 'shlada' (salad) or side dish alongside tagines or grilled meats. If you don't have preserved lemon, you can substitute with a squeeze of fresh lemon juice and a bit of extra salt.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• vegan
• Moroccan
• healthy
• low-heat cooking