Melissa's favorite Moroccan style cooked carrot salad

Every one's mom has a version of this very salad. Typically you might see it only for the holidays, but at my house, it's on the table every week. I have to say that my mom's version is great, but for this particular salad, I think mine might be a bit better...sorry mom!

When I got married I decided to experiment with every recipe that I already knew, lots of them stayed the same, but many of them got tweaked just a little to include my love of spices.

So for my Kosher Moroccan cooked carrot salad you'll need:

1 pound of carrots

1 tbsp Cumin

1 tsp Paprika

1/4 tsp Cayenne powder or hot paprika

Salt

1/2 tsp Dried parsley

1 tsp Garlic powder – or crushed fresh

Vinegar and oil.

I find that the trick to have the perfect salad is to prepare while carrots are still hot, so that they absorb the spices better, also, vinegar is added after the oil so that not too much vinegar is absorbed into them. ( do not stinge on the spices!)

Cook your carrots till tender (I always cook them softer than harder)

While still hot slice them, then add your spices, then the oil and then the vinegar.

Refrigerate and serve alongside other salads and a great bread or Challah.

Enjoy!