Hezzu M'Chermel

Hezzu M'chermel Recipe

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(Caramelized Carrots with Sweet Paprika). "The flavor of sweet, lightly caramelized carrots is wonderfully balanced by garlic and red wine vinegar in this classic Moroccan recipe. Like most Moroccan salads, this one **tastes best** when served at room temperature". From Kitty Morse's 'Cooking at the Kasbah'. I used a variety of heirloom organic carrots from our CSA box to test this recipe. If using organic carrots there is no need to peel them. Spanish smoked paprika would be a different route to take...


★★★★★ 1 vote

10 Min
15 Min
Stove Top


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  • 6
    organic carrots, thinly sliced
  • 2-3
    garlic cloves, peeled and minced
  • 1 tsp
    sweet hungarian paprika
  • 1 tsp
  • 1/4 c
    filtered water
  • 1 Tbsp
    red wine vinegar
  • ·
    salt, to taste
  • 1 Tbsp
    fresh flat leaf parsley, for garnish

How to Make Hezzu M'Chermel


  1. In a saucepan, combine the carrots, garlic, paprika, sugar and filtered water. Cover saucepan and cook over LOW heat until the carrots are lightly caramelized, approximately 15 minutes.
  2. Stir in the red wine vinegar and cook 1 minute longer. Remove from heat and season with salt. Set aside to cool to room temperature.
  3. Sprinkle with fresh flat leaf parsley and serve.

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About Hezzu M'Chermel

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Moroccan
Dietary Needs: Vegetarian, Vegan

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