Video:Moroccan Spicy Carrotswith Chef Hamid Idrissi
Chermoula is a spicy Moroccan marinade that is absolutely delicious on carrots. See our recipe for creating spicy Moroccan-style carrots that will add some heat and flavor to your dining.See Transcript
Transcript:Moroccan Spicy CarrotsHi. My name is Chef Hamid Idrissi, from Tagine Dining Gallery in New York City. Here for About.com. Today, I’m going to show you how to make spicy carrots which is traditional Moroccan dish.
Recipe IngredientsYou start with the ingredients of making chermoula, a Moroccan paste which goes with a variety of dishes. So it takes some good firm carrots, you peel them, about four carrots, which is about a pound and a half. The ingredients use about one garlic – 6 or 7 cloves. About 1 teaspoon cayenne pepper. I will use one whole table spoon of cumin. I use about half bunch of parsley and abut a whole bunch of cilantro. A lemon juice, about one whole lemon squeezed. 2 tablespoons of vinegar. And one tablespoon of olive oil.
Combine IngredientsSo, we combine all of the ingredients and always use salt to taste. Then you blend everything together. When it’s blended you just pour it in a bowl. So, this is chermoula. Chermoula is used mainly in fish in Morocco. But you can marinate broccoli, you can marinate carrots with chermoula. Carrot goes absolutely marvelous in it.
Steam the CarrotsGonna steam the carrots. You take a sauce pan, about a half cup of boiling water and you add the carrots. I want them just to be steamed. So, I put only a half cup of water because after I cover it the steam can not come out. You leave it on medium high about ten minutes. You can always check them. You can stir them up a little bit with a wooden spoon.
Remove Carrots in 7 – 10 MinutesWe keep the spicy carrots on medium high. After seven to ten minutes you can see the water all the way to the bottom is turning yellow from the carrots. You know it’s done. And you don’t want to cook them too much till they become like soupy. You wait like about 5 minutes until it’s cooled down a little bit.
Mix Carrots and ChermoulaYou ad all the chermoula to the carrots and with a wooden spoon you keep turning it over and over and over again. This dish, it’s not ready to serve yet because it needs to be refrigerated for about 2 hours or over night will be even better.
Thank you for watching. To learn more visit us on the web at About.com.
About videos are made available on an "as is" basis, subject to the User Agreement.