Moroccan Carrots

A “cafe” side, best left to ferment in fridge, paired with red lentil cakes.


  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons sweet Hungarian paprika
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon Cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1/4 cup olive oil
  • 1 1/2 lb.’s carrots


  1. Whisk together sugar, lemon juice, spices and olive oil in a medium bowl until sugar dissolves.

  2. Slice carrots in half on the diagonal, then using a mandolin slice into 1/16” thick slices. Bring a pot of salted water to a boil and blanch carrots for about 45 seconds. Drain into a colander and immediately toss in dressing. Cool to room temperature, then cover a refrigerate 4 hours or overnight. (I tried them at 4 hours, then the next day- the difference was huge. Allow them to marinate as long as possible).

Supposedly found online, but originally sourced from Gourmet.