Salade de Carottes Marocaine

What we know so far

The Moroccan cooked carrot salad is one of the small plates set in the middle of the table before a tagine, and a fixture of the Ramadan ftour: carrot rounds boiled until just tender and dressed warm with olive oil, lemon or vinegar, garlic, cumin, coriander and parsley, then eaten cool with bread. It is lighter than the mashed, tuna-topped Tunisian carrot salad and less fiery than the Algerian one; the cumin and lemon do the work. Some cooks fry the garlic and cumin briefly first (khizou m'charmel), most simply toss.

The draft was written from 2 published sources and holds 7 ingredients and 4 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting