Slata Zemmouda (Moroccan Cooked Carrot Salad with Cumin)

Every time I make a Moroccan meal at home, whether it is my chicken bastilla or a big pot of harira (recipe on the site), I try to put together a small spread of little salads on the side, the way they are always served at a real Moroccan table, more like relishes than a big leafy bowl. Slata zemmouda, a warm cooked carrot salad perfumed with cumin and a little orange, is one of my favorites because it takes fifteen minutes and somehow tastes like it took much longer.

Unlike most American carrot salads, which lean raw and crunchy with mayonnaise and raisins, this one cooks the carrots until tender, then dresses them warm so they really soak up the garlic, cumin, and citrus. A splash of orange blossom water at the end is traditional and gives it this soft, floral note that is hard to place if you have never had it before, but it is easy to skip if you cannot find it and the salad will still be lovely.

I usually make this alongside grilled meats or as part of a bigger mezze spread with hummus and warm bread, and it disappears faster than I expect for something made almost entirely of carrots. It also happens to be one of the few dishes in this house that both kids eat without negotiation, Sofia because it is a little sweet, Lucas because, in his words, it does not taste like a vegetable is trying too hard.

Slata Zemmouda Recipe

Prep time: 15 minutes · Cook time: 15 minutes · Total: 30 minutes (plus optional chilling) · Servings: 4 · Calories: ~120 per serving

Ingredients

• 1 1/2 pounds carrots, peeled and sliced into rounds
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin, plus more to taste
• 1/2 teaspoon sweet paprika
• Juice and zest of 1 orange
• Juice of 1/2 lemon
• 1 teaspoon orange blossom water (optional)
• Salt, to taste
• Fresh cilantro or parsley, chopped, for serving
• Pinch of red pepper flakes (optional)

Instructions

1. Bring a pot of salted water to a boil. Add the carrots and cook 8 to 10 minutes, until fork-tender but not mushy. Drain well.
2. While the carrots cook, warm the olive oil in a small pan over low heat. Add the garlic, cumin, and paprika, and cook gently 1 minute, just until fragrant. Do not let the garlic brown.
3. In a bowl, combine the warm carrots with the garlic-spiced oil while everything is still warm, this is when the carrots absorb the most flavor.
4. Add the orange juice and zest, lemon juice, and orange blossom water if using. Toss well and season with salt and more cumin to taste.
5. Let sit at room temperature at least 10 minutes before serving, or chill and serve cold. Garnish with cilantro and a pinch of red pepper flakes just before serving.

Recipe Notes

• Dressing the carrots while they are still warm makes a real difference, they soak up far more flavor than if you wait until they cool.
• Orange blossom water can be found at Middle Eastern grocers or the international aisle of larger supermarkets. It adds a lovely floral note but is entirely optional.
• For a bit of texture, some cooks mash the carrots lightly with a fork instead of leaving them in neat rounds, both versions are traditional.
• This keeps well in the fridge for 3 to 4 days and is a great make-ahead side for a mezze spread or grilled meats.