MOROCCAN SALADS (HOT AND COLD)

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In Morocco, around the main dish, we often serve hot and cold salads, refreshing, it is a good habit among most Moroccan families because it allows eating a lot of varied vegetables with different cooking methods and different flavors.
There is, of course, the famous "Zaalouk of eggplant" (recipe already published here) but also a salad made with tomatoes and cucumber and carrots with cumin among others.

Here are these two very simple recipes that most Moroccans know well;)

All these hot and cold salads can be served as an accompaniment to red meats, fish and chicken

Carrots with cumin
It is necessary :
500g carrots
2 cloves garlic
2 tsp. cilantro
1 tsp. 1 tsp cumin (or a little more depending on taste)
A drizzle of olive oil
Salt pepper

Peel the carrots cut them and then cook them in boiling salted water or steam
Check the cooking, once the carrots have become tender, drain them
In a pan, pour a good drizzle of olive oil
Add the two crushed garlic cloves, then the carrots
Then add the cumin, coriander, salt, pepper, mix

Serve preferably warm
lettuce-tomato-comcombre.jpg
Cucumber tomatoes
It takes 4 to 6 tomatoes
1 small cucumber
1 small onion
Black olives
A drizzle of olive oil
Lemon juice
And salt
Peel and dice the vegetables

If you prepare this salad in advance, do not season it, because otherwise, the tomatoes will make their juice. So add the seasoning at the last moment.

Add to the diced tomatoes, cucumber and onion drizzle of olive oil, a few drops of lemon juice and a pinch of salt,

decorate with black olives, that's it!
As I said, these are really simple everyday recipes, but tastefully they are excellent, a good way to consume vegetables.

THE BEST MOROCCAN SALADS (HOT AND COLD)
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- Zaalouk - Moroccan Aubergine Salad.