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Best Moroccan Carrot Salad

Mchermel Moroccan Carrot Salad

Moroccan carrot dishes include classic marinated carrot salad (Msharmel), sweet carrots with cinnamon and honey, and candied carrots in the Moroccan Jewish style.They reflect the richness of Moroccan cuisine, combining savory and sweet flavors with aromatic spices and traditional techniques.These carrot-based dishes are commonly served as appetizers or side dishes during daily meals and special occasions.
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Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: moroccan
Ingredients Equipment Method Notes

Ingredients
  

Mchermel Carrot Salad
  • 500 g Carrots
  • 1 tbsp. Salt
  • 1/2 tbsp Black Pepper
  • 1 tbsp Cumin
  • 1 tbsp Paprika
  • 1/4 tbsp Chili Flakes (or Cayenne)
  • 2 cloves Garlic Cloves (Chopped )
  • 1/2 lemon Fresh Lemon Juice
  • 3 tbsp Fresh Coriander (Cilantro), chopped
  • 1/4 lemon Preserved Lemon (finely diced)
Carrots with cinnamon and honey
  • 500 g  Sweet Carrots
  • 2 Star Anise
  • 2 tbsp  Vegetable Oil
  • 1 tsp   teaspoon Salt
  • 1 tbsp  Orange Zest
  • 1/2 cup Fresh Orange Juice
  • 2 tbsp  tablespoons Orange Blossom Water
  • 2 tbsp   Wildflower Honey
  • 3 tbsp  Fresh Lemon Juice
  • 1/4 cup Water
3-Candied carrots in the Moroccan Jewish style
  • 500 g  teamed Baby Carrots (steamed for 15 minutes)
  • 100 g Real Butter (animal-based)
  • 1 tbsp  Lemon Zest (from 1 lemon)
  • 150 ml Sweet Orange Juice
  • 1 tsp Salt
  • 1 small sprig of Thyme
  • 50 g Sugar
  • 70 g  (1/2 cup) Honey
  • 1 cup  Toasted Walnuts (peeled and coarsely crushed)
  • 1 tbsp Lemon Juice

Equipment

  • 1 Steamer Basket or Pot For steaming or boiling the carrots until tender.
  • 1 Frying Pan (Skillet) Used to sauté the garlic and spices (Chermoula) before adding the carrots
  • 1 Mixing Spoon For stirring and coating the carrots evenly with the sauce.

Method
 

💠1-Mchermel Carrot Salad
  1. Prepare the Carrots: Peel the carrots and cut them into rounds, small sticks, or cubes.
  2. Make sure to remove the core (the inner woody part)
  3. Cook: Steam the carrots or boil them in water with a pinch of salt. Once tender, drain them and let them cool slightly
  4. Make the Chermoula Base: In a frying pan, heat 1/4 cup of vegetable oil.
  5. Add the minced garlic, 2 tablespoons of chopped coriander, and cumin.
  6. Sauté over medium heat for about one minute
  7. Create the Sauce: Add the lemon juice, paprika, and diced preserved lemon to the pan. Stir until a rich sauce forms
  8. Combine: Add the cooked carrots to the pan. Toss gently to avoid breaking the pieces.
  9. Let it simmer on low heat for about 5 minutes until the liquids evaporate and the carrots absorb the flavors
  10. Finish: Turn off the heat, add the remaining tablespoon of chopped coriander, and stir
  11. Let it cool before serving
  12. mash the cooked carrots with a fork to keep some small chunks for texture
  13. Cooking: Prepare the same Chermoula sauce in the pan, add the mashed carrots, and follow the same simmering steps
💠2-Carrots with cinnamon and honey
  1. Steam the Carrots: Clean the carrots and steam them for 15 minutes until tender but still holding their shape.
    Best Moroccan Carrot Salad Recipes
  2. Prepare the Glaze: In a large skillet, combine butter, honey, orange juice, sugar, and salt. Cook over medium heat for about 10 minutes until the ingredients melt and blend into a smooth sauce.
  3. Candying Process: Add the steamed carrots to the skillet. Lower the heat and let them simmer for 30 minutes.
  4. Ensure the carrots are touching the surface of the pan for better caramelization.
  5. The Consistency: Continue cooking until the sauce thickens and reaches a jam-like consistency, perfectly glazing the carrots.
  6. Add Walnuts: Add the toasted, peeled, and coarsely crushed walnuts.
  7. (Note: Peeling the walnuts is essential to prevent any bitterness from the skin from overpowering the dish). Mix gently.
  8. Final Touch: Add one tablespoon of lemon juice. Instead of stirring with a spoon, gently
  9. shake the pan to coat the carrots without breaking them. 
  10. Let it simmer for another 5 minutes, then remove from heat.
  11. Cooling & Storage: Transfer the carrots to a glass container.
  12. Leave the lid open until completely cool to prevent condensation (water droplets), which could spoil the dish.
  13. Store in the refrigerator.
💠3-Candied carrots in the Moroccan Jewish style
  1. Steam the Carrots:
  2. Clean the carrots and steam them for 15 minutes until they are tender.
    Best Moroccan Carrot Salad
  3. Prepare the Glaze: In a large skillet, combine butter, honey, orange juice, sugar, and salt
  4. Cook over medium heat for 10 minutes until the ingredients melt and blend together
  5. Simmer and Candy: Add the carrots to the skillet and lower the heat.
  6. Let them simmer for 20 minutes until the sauce thickens to a jam-like consistency and the carrots are beautifully glazed
  7. Add Walnuts: Stir in the toasted, peeled, and coarsely crushed walnuts.
  8. (Note: Peeling the walnuts is essential to prevent the bitterness of the skin from overpowering the dish). Mix gently
  9. Final Touch:  Add one tablespoon of lemon juice. Gently
  10. shake the skillet instead of stirring to coat the carrots without breaking them.
  11. Let it cook for another 5 minutes, then remove from heat
  12. Cooling and Storage: Allow the carrots to cool, then transfer them to a glass jar.
  13. Leave the lid open until they are completely cold to prevent condensation (water droplets)
  14. which could cause them to spoil. Store in the refrigerator

Notes

  1. Variation: Carrot Zaalouk (Mashed Version) Pro Tip: If you prefer a mashed texture (known as Carrot Zaalouk), do not use a food processor. Instead,
  2. Tip: For the best results, make sure each carrot piece makes direct contact with the pan. This ensures they caramelize evenly and achieve that beautiful, deep golden honey glaze.
  3. For the best results, ensure the carrot pieces make direct contact with the skillet. This helps them caramelize evenly and achieve a perfect glaze