3 Types of Moroccan Salad

Cut 3 medium carrots into cubes, removing the heart.

Boil carrots in a large pot of water for 10 minutes.

Add spices: cinnamon, salt, ginger, sugar, and raisins to the carrots and caramelize for an additional 5-10 minutes.

Slice zucchini into rounds or cubes and boil for 7-8 minutes until tender and green.

Remove water from zucchini and add spices: vinegar, olive oil, paprika, black pepper, and salt, along with chopped parsley and coriander.

For the warm salad, burn the peppers over fire until the skin is black, then place them in plastic to sweat for 5 minutes.

Cut tomatoes into cubes and place them in a pan with olive oil and spices, cooking for about 5 minutes until saucy.

Mash the tomatoes into a puree while cooking, then add the peeled peppers and finish cooking.

Equipment Needed

Dietary

Allergens