Give us a like and we'll keep you in the loop.

The FOOD magazine is a community of foodies, bon-vivants, and quite simply food aficionados! The aim is to establish a bridge between readers looking for inspiring recipes and ideas and the content creators who share their creative cooking and expertise with the community. Whether it's your favorite new recipe, cooking hacks, experimental "ethnic" cooking, vegetarian/vegan options, or new grilling techniques... we'll have it here on the FOOD blog!

Carrot tagliatelle with ras-el-hanout and feta

Ingredients for 2 people

  • 1 kg thick carrots
  • juice of one lime
  • 200gr feta cheese
  • 2 teaspoons (coconut)sugar
  • 1 clove of garlic
  • 1-2 table spoons of ras el hanout
  • olive oil
  • salt & pepper to taste
  • fresh flat-leaf parsley

Preparation

Peel the carrots. Using a vegetable peeler, slice the carrots in long ‘tagliatelle’ like strings. Put them aside.

Heat up a wok and with a generous amount of olive oil, then add the pressed garlic and ras el hanout. Briefly stir-fry the mixture but make sure not to burn the garlic. Add the lime juice, sugar, pepper and salt and mix well.

Grab the carrots and add them to the wok as well. Stir fry everything together for a minute and make sure they’re all covered in the spice mixture.

To finish the dish, add the crumbled feta and a hand full of chopped parsley and keep cooking a little longer so the carrots have a chance to absorb the heat and are no longer raw.

This dish can be served hot or cold.