Ingredients
6 big American carrots, cleaned and sliced thin (the equivalent of 12 Moroccan regular ORGANIC carrots)
1 tbs paprika
½ tbs cumin
½ tbs salt
1 tsp hot sauce (korean style with the pepper seeds in it)
small bunch finely chopped coriander
¼ cup olive oil
¼ cup white vinegar
2-3 cloves pressed garlic

First, put salt on carrots and place in saucepan. Add water until carrots are just submerged. Simmer 30 minutes.

Add all other ingredients together in mixing bowl. When carrots are soft drain and toss with the sauce. Serve cold.

This dish is especially auspicious because, if you get into the mentality of Moroccan myth, your entire bowl is actually staring down evil. The eye is a common and liberally interpreted symbol in Moroccan imagery--design, art and kitsch. Here it finds incarnation in a salad!

This recipe comes from DARNA, the house of women, where I eat everyday and where I am apprenticing in the cuisinary arts. A cookbook is in the works, so check back for more.