Moroccan cuisine · Vegetable Dishes

Khizzou bel Zaatar

Carrot sticks fried in olive oil and seasoned warm with wild thyme, garlic and lemon.

Ingredients · for 4 servings

• 800 g carrots
• 2 tbsp dried thyme
• 5 cloves garlic
• 1 tsp cumin
• 1 lemon
• 5 tbsp olive oil
• 1 pinch chili flakes
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Peel the carrots and cut into finger-thick sticks about 6 cm long; slice the garlic thinly.
2. Blanch the carrot sticks in salted water for 5 min until still notably crisp, then drain well.
3. Heat 4 tbsp olive oil in a wide pan and fry the sticks for 6–8 min over medium-high heat until golden in spots.
4. Reduce the heat, add garlic, cumin and chili flakes and fry for 1–2 min until the garlic turns light gold.
5. Rub the thyme between your palms, scatter over the carrots, season with salt and pepper, and toss for 1 min.
6. Drizzle with the lemon juice and the remaining olive oil, sprinkle with chopped parsley, and serve warm as a side dish.