I think Moroccan food is fascinating. This may sound a bit strange as it comes from someone who, to her biggest shame, has never tried Moroccan food made by Moroccan natives (I am yet to discover a Moroccan restaurant in LA). But she has spent countless hours reading Moroccan cookbooks and visualizing the food and therefore, claims that her statement, although bold, is true.
Moroccan food seems to be about colors, spices, unusual flavor combinations, sweet and sour, bright and delicious. I have tried a few Moroccan recipes and found the results interesting and exotic.
This delicious salad from chickpeas is one of my old finds from a Moroccan cookbook I own. I remember falling in love with it at first read. Recently made it for our guests. I think they liked it. Enjoy!
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I make the yellow-white salad you see on our expecting-guests table quite often – both for guests and for the family. It is white radish and carrot salad. Super easy to make, delicious and good for you all the way. I spotted the recipe long ago in two of my favorite Turkish cookbooks -”Sultan’s Kitchen” by Ozcan Ozan and “The Turkish Cookbook” by Nur Ilkin and Sheilah Kaufman (happy to have met Sheila Kaufman!). The salad is made up of two main ingredients, radishes and carrots but more radishes than carrots. I, however, like to give the two vegetables an equal right to shine so I use them in approximately same amounts.
So what you need for this salad is white radish, carrots, fresh herbs and olive oil-lemon or olive oil-vinegar mixture for dressing. You can either mix the ingredients together as it is suggested in the first book, or, for a better visual appeal, arrange one vegetable around the other, per second book. No one will disqualify you for either method.
I find mixing the vegetables yields a better result taste-wise as the two get a chance to blend and soak up the dressing nicely, but you can’t beat the beauty of the second method. So it is really up to you to decide. As you can see in the picture, I went for visual the day I had guests.
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