Sardine Charmoula with Spicy Moroccan Carrots

Serves: 6 • Time: 15 minutes

Charmoula is a versatile Moroccan dip typically served alongside fish dishes. This version incorporates Titus sardines directly into the dip. For a variation on this recipe, steamed broccoli and olives can easily replace the carrots.

Sardine Charmoula with Spicy Moroccan Carrots
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  • 1½ lbs. carrots (about 4), peeled
  • 6–7 garlic cloves
  • Juice of 1 lemon
  • 2 Tbsp. vinegar
  • 1 Tbsp. olive oil
  • 1 Tbsp. cumin
  • 1 tsp. cayenne pepper
  • 1 bunch cilantro
  • ½ bunch parsley
  • ½ tsp. salt
  • 1 tin sardines in olive oil


1. Cut the carrots diagonally at 1/3-inch intervals. Steam until softened, about 7 to 10 minutes. Remove from the heat and let cool.

2. Meanwhile, blend the remaining ingredients in a food processor or blender. Add the carrots and blend until well combined. Serve with crackers or crudités.

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Hamid Echbihi El Idrissi is the curator of Try The World’s Morocco Box and the chef at Tagine Dining Gallery in New York City.

Hamid Echbihi El Idrissi

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