Sumac and Cumin Carrots

This is inspired by some absolute bang tidy orange carrot guys we ate when we were in Fez. I love cumin and carrots, but this just blew them out of the water. If you don’t normally like carrots, if you don’t then I’m not sure I trust you but whatever, then try these, the sumac really alters the taste into something aromatic and tangy. These are perfect with any middle eastern style dishes, although I’d be happy chomping these up as a snack all day erryday.

What you need

  • 6 Carrots, peeled and chopped into disks
  • Salt and pepper
  • 1 or 2 teaspoons of Sumac to taste
  • 2 teaspoons of cumin
  • ¼ teaspoon of sugar
  • Olive oil
  • ½ lemon of lemon juice


Boil some carrots in water with a pinch of salt until nearly tender. Drain them and put into a bowl, the residual heat will continue to cook them, making them melt in your mouth. Obviously they won’t be liquid, but people say that about food and it sounds good so yeah basically just quite soft like baby food (see nowhere near as good).

Add in the sugar, cumin, sumac and a good drizzle of olive oil, and a squeeze of lemon. Stir so that all the carrot disks are covered.
Give them a taste and then season to with salt, pepper and any more lemon until it’s tasting delicious. These are good to eat now. However, I recommend leaving them for a little so that the flavours infuse together. Eat hot or cold, both are excellent and are super moreish. I’m going to make some now and eat them in my pants while I dance around.


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