Moroccan Carrot Raisin Salad
Moroccan carrot raisin salad has diced carrots simmered in a lemon syrup with cinnamon, and golden raisins. Simply prep ahead, chill overnight, and serve.
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1 lb large carrots
- 2 inch Ceylon cinnamon stick
- 2 tbsp sugar
- 1/8 tsp kosher salt
- 4 tbsp fresh lemon juice
- 1 cup golden raisins ((sultanas))
- 2 tbsp orange flower water
Instructions
- 1
Trim and peel the carrots, half them lengthwise, and cut out and discard the hard core. Cut the carrots into 1/4-inch dice. Place raisins in a small bowl.
- 2
In a small saucepan add the carrots, cinnamon stick, sugar, salt, lemon juice, and water to cover. Bring to a boil and cook 8 minutes, or until tender. Drain carrots in a colander set over the bowl with raisins to soak.
- 3
When liquid has cooled down, drain the raisins and mix with the carrots and orange flower water. Pack into a small bowl large enough to hold all carrot raisin mixture, or 2 1/2- 3″ rounded molds, and chill overnight, covered with plastic wrap.
- 4
To serve remove/invert mold onto a plate.