SHLATA CHIZO (Moroccan raw carrot salad, for six)


2 pounds carrots, peeled

salt and pepper

1 large shallot, finely diced

2 garlic cloves, smashed to a paste with a little salt

2 teaspoons cumin seeds, toasted and ground

2 teaspoons coriander seeds, toasted and ground

red pepper flakes or cayenne

juice of 1 or 2 lemons

olive oil


good green olives, such as Picholine or Lucques (preferably not pitted)

1 bunch cilantro

½ red onion, sliced thin

2 jalapeno peppers, sliced thin

1. Julienne the carrots into long slivers, put them in a large bowl, sprinkle lightly with salt, and toss. Add the shallot, garlic, cumin, coriander, red pepper and lemon juice. Toss well, and let the carrots soften a bit.

2. Add olive oil to coat, then adjust the seasoning with lemon juice, salt, black pepper and red pepper. Cover and set aside at cool room temperature for up to several hours, or refrigerate and then return to room temperature to serve.

3. Toss the salad again to distribute the seasoning, and heap on a large platter. Squeeze a little fresh lime juice over, and garnish with green olives. Roughly chop some cilantro and scatter it over the salad, and strew lime wedges, slivered red onions or thinly sliced jalapeno chiles around the salad.



from David Tanis, A Platter of Figs

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