Carrot Salad

Name: Carrot Salad with Orange, Lemon and Cumin Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: Carrots 4-5; Garlic 1-2 cloves; Onion (sweet) 1; Orange 1; Lemon 1; Salt, sugar, ground black pepper, ground cumin, olive oil to taste

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60 mins

The first time I went to the East, I was a little surprised by the look of the Moon in the night sky. There it really lies almost on its side. For some reason it was the Moon that stuck in my memory.

That evening we had dinner in a restaurant in Hurghada. The carrot salad served as an appetizer was incomparable. I do not know what it was called, but it was delicious.

I understand that the word Moon was in the name. At any rate, when we asked for the name of the dish to be explained, they simply pointed at the Moon and said “nuri”, which means “light” or “radiance”.

Carrot is a biennial plant. In the first year the seed grows a root and leaves, in the second year a bush and seeds. It grows wonderfully all over the world. Carrots are believed to have first been cultivated in Afghanistan and the East.

Many dishes are made from carrots: they are braised, boiled and fried. There is even carrot jam. The simplest thing you can make from carrots is carrot salad. In the simplest case it is enough to grate the carrots, add salt and a spoonful of sour cream.

6 ingredientsTo the recipe

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Braised Onions with Carrots

Ingredients

4 servings

Carrots 4-5
Garlic 1-2 cloves
Onion (sweet) 1
Orange 1
Lemon 1
Salt, sugar, ground black pepper, ground cumin, olive oil to taste

Step-by-step recipe

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This carrot salad is made from boiled carrots. Wash the carrots. Boil them in salted water until done, together with peeled garlic cloves crushed with the flat of a knife. It is better if the carrots are slightly undercooked.
Next, drain the water, discard the garlic and peel the carrots.
Peel the onion and slice it into thin rings or strips. Cut the carrots into strips, or grate them into strips with any convenient tool. The shape of the cut does not matter much; what matters is that the carrot pieces are not too thick.
Transfer the grated carrots to a salad bowl.
Add the sliced onion. A sweet purple onion is best for carrot salad. If the onion is too sharp, you can first mix it with 1 tsp of lemon juice to marinate it lightly, which reduces the sharpness and the smell.
If you like, add 1-2 orange segments with the membranes removed.
Mix 1 tbsp of lemon juice, 1 tbsp of orange juice and 0.5 tsp of sugar (2 g). Add ground cumin and ground black pepper to taste. Let the sauce stand until the sugar dissolves. Pour 4 tbsp of olive oil into a bowl and add the citrus juice to it. Whisk with a fork; the mixture emulsifies well.
Pour the dressing over the carrot salad and toss lightly.
Put the salad in the refrigerator for 30 mins so the carrots soak up the dressing.
Garnish the carrot salad with thin slices of orange and lemon and a sprig of parsley, and serve.