Sweet Carrots with Cinnamon, Orange and Fragrant Flower Water, Moroccan-Stylecomments (0) October 12th, 2012
Serves 4 to 6
About 6 or 7 large carrots, scraped and coarsely grated
About 1/4 cup granulated sugar
About 3 tablespoons fresh-squeezed lemon juice
About 1/4 cup fresh-squeezed orange juice
About 1 to 1 1/ 2 teaspoons orange flower water
2 or 3 pinches salt
2 or 3 pinches cinnamon
I ate this salad in numerous variations in Morocco. This recipe is adapted from my most frequently used book on Moroccan cuisine: Paula Wolfert's Couscous and Other Good Foods from Morocco.
Put the carrots in a large bowl. In a small bowl combine the sugar, lemon juice, orange juice, orange flower water, salt and cinnamon and stir with a fork to combine and dissolve sugar. Pour the dressing over the carrots and toss well.
Marinate at room temperature for 1 hour before serving, or up to 3 hours, refrigerated. If chilled, allow to come to cool room temperature before serving. Taste for seasoning before serving.
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