There are so many fabulous spice blends. Each varies slightly depending on the region and the country. Tunisia, Algeria, and Morocco each have a different Ras el Hanout. Baharat, meaning ‘spices’, originates from the Middle East. Lebanon has Seven Spices, Palestine has Nine Spices, India has Garam Masala, and France has Herbs de Provence. The list is endless. However, these blends are used similarly as a go-to seasoning and starting point for many traditional meals.
Baharat Spice Mix
Although this is a Moroccan-inspired salad, I have chosen Baharat. It is zesty, earthy, warm, and aromatic; it pairs deliciously with lamb, but I particularly enjoy using it with vegetables. Its Moroccan cousin, Ras el Hanout, tends to have added ginger, turmeric, and allspice. Both are wonderfully aromatic, featuring the usual blend of peppercorns, cumin, coriander, cinnamon, and cloves. However, Baharat is more ‘paprikery’, often with saffron, rosebuds, dried lime, and star anise.
Raw Carrot Salad Ingredients
Traditional Moroccan carrot salad features cooked, not raw, carrots, along with cumin, coriander, paprika, and fresh coriander. This raw carrot version is quick and easy to make, making it a great addition to any meal. When tasting for this post, I paired it with cold chicken and cottage cheese for lunch. Perfect.
As I am bending the rules here, feel free to improvise, add some currants, diagonally slice spring onions, and swap the baharat for cumin, coriander, and a pinch of sweet paprika. Use toasted flaked almonds instead of pine nuts.
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Carrot Salad with Baharat spice and Fresh Mint
Ingredients
- 4 medium carrots, peeled and grated
- 1 tsp baharat
- pinch salt
- 3 tbsp olive oil
- 2 tbsp white wine or apple cider vinegar
- 1-2 tbsp pine nuts lightly toasted
- bunch finely chopped mint
- 1 large clove finely grated garlic
- pinch sumac
- 2 tbsp black sesame seeds poppy seeds are a good alternative
Instructions
- If you have a mini Moulinex blender, add the garlic, mint, baharat, vinegar, oil and whizz to create your dressing or finely grate and chop, add to a jar and thoroughly mix.
- Toss the carrot in the dressing and then add the sesame seeds. Salt to taste.
- Decorate with a sprig of mint, the toasted pine nuts and ½ teaspoon sumac.
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