Mazura – Tunisian Carrot Salad

Tunisian cuisine is known for its enormous variety of small opening dishes that are referred to as “S’latas” (salads). They each have a unique taste, but they are all so healthy and simply delicious.

In my Savta’s home, besides being meal-opening dishes that worked up your appetite, these salads were also ‘go to’ snacks to any hungry tummy throughout the day and also were served to unexpected guests who popped in to say “Hello”.

I remember it as part of my Savta’s daily routine starting at midweek in the mornings, preparing three to four different salads. By Friday, for Shabbat dinner the table was loaded with small pretty serving bowls with about ten (sometimes even more) different salads. Each family member was known for his or her favorite salads and we purposely made sure to sit within reach to the right serving bowl.

Here is a classic Tunisian salad that was ALWAYS on the table with the rest of the opening dishes. Hey big sister, this one is for you…

You will need:

6-8 large Carrots

2 medium cloves of Garlic

1½ tbsp. freshly squeezed Lemon juice (about 1 Lemon)

1 tbsp. Olive Oil

½ tsp. Cumin

½ tsp. Salt

Let’s do this:

Using a vegetable peeler, peel the carrots and cut them in half.

Place them in a pot and fill it generously with water to cover the carrots. We are about to cook the carrots until they become a little soft, but still have a bite to them. It will take at least 7 to 10 minutes after the water comes to a boil; so meanwhile let me tell you a little about the health benefits in cooked carrots.

I know and you know – most vegetables are best for us at their raw state, but actually something great happens to carrots when they are cooked… They have a larger and more available supply of antioxidants, carotenoids, Beta-Carotene and all the other crazy named goodie good neutrinos we want for our body!

Now, how can anybody say no to that!

Back to our cooking carrots: when the water comes to a boil keep an eye on your carrots and a fork in hand…

Remember we want to have our carrots to be soft yet still have a bite to them, so depends on the thickness of the carrots it will take about 7 to 10 minutes to get that result. The best way to be sure is to stick a fork just a little into one of the carrots.

Once the carrots are cooked, drain the water and carefully move them to a cutting board… working with the carrots while they are still warm will help them to better absorb the flavors. Cut the carrots into circles of a little less than half an inch in thickness.

Transfer all circles to a plastic container (with a top- you’ll need it later). Add lemon juice on the warm carrots.

Add the minced garlic and sprinkle on the cumin, and salt. Add olive oil.

Seal the container and very gently shake it to have all the flavors coat the carrots.

The Mazura is ready so when you are ready, transfer to a serving dish and Yum On!

A little Tip:

Want to create a spicy version of this salad? Add 1 tbsp. of Harissa and mix it in.

Also, besides being a great side dish, this “S’lata Mazura” is a ‘flavor bomb’ in sandwiches, on tuna salad, on a fish dish or on a couscous dish… just try it on!

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Quick Recipe:

Mazura Tunisian Carrot Salad-

Peel the Carrots cut in half and place in a pot.

Cover in water and bring to a boil allow boiling for a minute or 2.

Cook on medium heat for 7-10 minutes until Carrots are soft in the middle (check with a fork)

Drain water and cut Carrots into circles.

While Carrots are still warm add Lemon juice, Cumin, Salt and Olive Oil.

Mix well or shake gently in a closed container.