taim’s spicy moroccan carrots

Taim, a tiny falafel eatery in New York’s West Village, makes the best carrots I’ve ever tasted. They are cooked but still have a snap, they are spicy, acidic and the perfect complement to their sabich platter – a spread of fried eggplant (also the best I’ve ever had), egg, hummus and Israeli salad. Lucky for me New York Magazine featured the recipe a few years ago and I’ve been making them ever since.

Because the carrots are acidic and heavily spiced, they pair beautifully with creamy ingredients like hard-boiled egg and avocado. Make the carrots ahead of time and toss into green or grain salads throughout the week. The carrots are so flavorful that they really become the star ingredient in any dish.

taim’s spicy moroccan carrots

adapted from NYMag

makes 4 servings


  • 1 pound whole carrots, peeled
  • 1 tablespoon olive oil plus 2 teaspoons for sautéing
  • 1-1/2 teaspoons red wine vinegar
  • 3/4 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sugar
  • 1/8 teaspoon cayenne
  • 1 clove garlic, super thinly sliced


  1. Bring large pot of water to a boil; add carrots. Cook until slightly tender but not overdone, about 10-15 minutes, depending on the size of the carrots. Drain and place carrots in an ice-water bath until cool.
  2. Slice carrots diagonally into 1/4-inch-thick rounds.
  3. In a large pan, heat one teaspoon of the olive oil. Add half of the carrots; cook and stir until slightly brown. Remove to a large bowl. Repeat with remaining carrots and 1 teaspoon of the olive oil.
  4. To bowl of carrots, add the remaining 1 tablespoon of olive oil, vinegar, paprika, salt, cumin, sugar, cayenne and garlic; mix well.
  5. Refrigerate until cold, overnight for best results.


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