Recipe: Chizu Salada

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APR14_Dine_Carrots

We caught up with American Israelite food editor Zell Schulman for a recipe using everyone’s favorite root vegetable. Schulman was the only Jewish student out of 600 kids at Dixie High School when she was young. “I’ve been the teacher ever since,” she says. She’s written four cookbooks, all of which feature recipes for Passover, the Jewish holiday that celebrates freedom. Her recipe for chizu salada (a traditional Moroccan side dish) can be found in her 2001 cookbook Passover Seders Made Simple. It’s from the Sephardic tradition and is based on a dish Schulman’s Moroccan neighbor Allegria Cohen used to make.

CHIZU SALADA
(8 servings)

INGREDIENTS
2 pounds peeled baby carrots
2 teaspoons ground cumin
½ teaspoon paprika
1 teaspoon salt
Juice of 1 large lemon
¼ teaspoon dried red pepper flakes or ground red pepper
2 Tablespoons olive oil
Chopped fresh parsley

Place the carrots in a medium saucepan, cover with cold water and cook over medium heat until the tip of a knife can pierce them, about 15 minutes. Don’t overcook. Drain and cool.

In a small bowl, mix together cumin, paprika, salt, red pepper, lemon juice, and olive oil. Add this to the carrots and toss gently to coat.

Garnish with parsley. Serve at room temperature.

Tip: If time is an issue, the carrots can be prepared up to a week in advance. The longer they marinate, the more flavor they absorb from the dressing.

Originally published in the April 2014 issue.

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