RECIPE
Mama’s Carrots
Adapted from Sam Mogannam’s mom’s recipe, which she learned from her own mother.One of Sam’s favorite holiday dishes to make at home every year, Mama’s Carrots are eponymously named after his own mother, who taught him how to make the dish, which she originally learned from her own mother in Bethlehem. We’ve provided two ways to make this dish, the first is blanching the carrots, which is simply boiling them until tender. The second is roasting, which brings out a deeper, sweeter flavor. Both options work if you want to prepare the dish ahead of time. The number of carrots will depend on their size, Sam recommends choosing smaller diameter carrots as they tend to be more tender. [Editor’s notes: using rainbow carrots makes for a colorful dish. Once made, Mama’s Carrots will hold up for a few days.]
Â
Ingredients
8-12 carrots, about 2 pounds total weight
1/2 cup tahini (Tarazi brand is one of our favorites)
Juice from 3 lemons (yes you want this to be super lemony)
1/4 cup extra virgin olive oil
2 garlic cloves, smashed then chopped super fine
1/4 cup Italian parsley, chopped
Salt to taste
DIRECTIONS
Blanched Carrots:
Bring a pot of salted water to boil. Meanwhile wash the carrots, scrubbing any dirt off, no need to peel. Then thick slice (about ½”) or roll cut them. Add the carrots to boiling water for 2 minutes. Drain well, then set aside to cool. Refrigerate overnight.
One hour before serving, remove carrots and allow to come to room temperature. Make sure there is no residual water as this will dilute the dressing. If there is, pat the carrots dry with a paper towel.
In a separate bowl, combine the tahini, lemon juice, olive oil, garlic, and parsley, reserving a tablespoon of the parsley to garnish the salad on top. Pour the sauce over carrots and toss together until carrots are thoroughly coated. Layer on a platter and sprinkle with the reserved parsley to garnish.
Roasted Carrots:
Preheat oven to 425°F. Line a baking tray with parchment paper or foil.
Wash the carrots, scrubbing any dirt off, no need to peel. Then thick slice or roll cut them. Toss carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Spread on baking tray and roast for about 30-35 minutes until tender and edges start to caramelize. Set aside to cool.
In a separate bowl, combine the tahini, lemon juice, olive oil, garlic, and parsley, reserving a tablespoon of the parsley to garnish the salad on top. Pour over carrots and toss together until carrots are thoroughly coated. Layer on a platter and sprinkle with the reserved parsley to garnish.
