|Clockwise from top right: |
Spinach salad, Moroccan carrot salad,
rice, okra & chickpea stew
This recipe is based on one found in Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum. However, to suit my own tastes, I've decreased the sugar slightly and increased the amount of cinnamon.
A couple of notes:
- Once, I made this salad without orange-flower water. It was still good, but it just wasn't the same. It's worth finding a Middle Eastern or Indian grocery store for this ingredient because the orange-flower water totally transforms this dish into something unusually special.
- Grating so many carrots might seem like a daunting task, but if you have a food processor (or some older children), it doesn't take too long at all.
Moroccan Carrot Salad (Khissoo)
6 large carrots, grated
A little less than 1/4 cup sugar
4 Tbsp fresh lemon or lime juice
4 Tbsp olive oil
1 tsp orange-flower water
3/4 tsp cinnamon
Combine all ingredients in a bowl. Chill. Stir before serving.