Moroccan cuisine · Vegetable Dishes

Khizzou Mchermel

Carrot slices steamed until just tender and tossed warm in a chermoula of garlic, cumin, paprika and cilantro.

Ingredients · for 4 servings

• 800 g carrots
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 bunch cilantro
• 1/2 bunch flat-leaf parsley
• 1 lemon
• 5 tbsp olive oil
• 1 pinch chili flakes
• Salt, pepper

Instructions

1. Peel the carrots and cut into 5 mm thick slices, finely chop the cilantro and parsley and finely grate the garlic.
2. Steam the carrot slices covered in a little salted water for 8–10 min. until just tender but still holding their shape, then drain.
3. For the chermoula, mix the garlic, cumin, paprika, chili flakes, the juice of the lemon and 4 tbsp olive oil with salt and pepper until smooth.
4. Heat the remaining olive oil in a pan and toss the warm carrots in it for 2 min. until lightly glossy.
5. Add the chermoula and let infuse over low heat for another 2–3 min. until the spices cling to the slices and the liquid has nearly cooked away.
6. Fold in half the herbs, sprinkle the rest on top and serve lukewarm as a mezze or side dish.