“Maple syrup” in Arabic is شراب القيقب (sharāb al-qayqab), literally “maple drink/syrup.” This recipe puts the ingredient to use in a quick Arabic-inspired maple and tahini glaze for roasted carrots, balancing maple’s caramel sweetness with sesame, lemon, and a little cumin.
Ingredients
- 1½ lb (680 g) carrots, peeled and cut into sticks about 3 inches (7.5 cm) long
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon fine salt (about 3 g)
- ¼ teaspoon ground black pepper (about 0.5 g)
- 2 tablespoons (30 ml) pure maple syrup
- 1 tablespoon (15 g) tahini
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 ml) warm water, plus more as needed
- ¼ teaspoon ground cumin (about 0.5 g)
- 1 tablespoon (8 g) chopped fresh parsley
- 1 teaspoon (3 g) toasted sesame seeds
Instructions
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easier cleanup, if desired. Cut the carrots to similar thickness so they roast at roughly the same rate.
- Put the carrots on the baking sheet and toss with the olive oil, salt, and pepper. Spread them into one layer, leaving a little space between pieces. Roast for 20 minutes, turning them once halfway through, until tender when pierced and browned at the edges.
- While the carrots roast, whisk the maple syrup, tahini, lemon juice, warm water, and cumin in a small bowl. The tahini may seize or look grainy when the lemon is first added; whisk in the water gradually until the glaze is smooth and pourable. Add another teaspoon of water if it is too thick to drizzle.
- Take the carrots out of the oven and toss them with about half of the glaze. Return the tray to the oven for 3–5 minutes, just until the coating is glossy and lightly caramelized. Watch closely: maple syrup can scorch if left too long in a hot oven.
- Transfer the carrots to a serving plate. Drizzle with the remaining glaze and finish with parsley and sesame seeds. Serve warm.
Tips
- Use pure maple syrup for a clean maple flavor. Pancake syrup, often made with corn syrup and flavorings, is sweeter and can brown differently; if using it, reduce the amount slightly and keep a close eye on the final roast.
- For even cooking, choose carrots of similar thickness. If yours are especially large, halve them lengthwise before cutting into sticks.
- Tahini naturally separates in its jar. Stir it thoroughly before measuring, and thin the glaze with warm water a teaspoon at a time rather than adding a large splash.
- Do not coat the carrots with the maple mixture at the start of roasting. Its sugars can burn before the carrots become tender, so add it only near the end.
Serving Suggestions
Serve the carrots as a side dish with roasted chicken, grilled fish, lentil pilaf, or warm flatbread. They also work on a mezze-style table with hummus, olives, and chopped salad. For a more substantial vegetarian plate, spoon them over couscous or rice and add chickpeas; offer extra tahini glaze at the table.
The glaze is rich and sweet-tart, so pair it with dishes that have a savory or fresh element. A squeeze of lemon just before serving brightens the carrots, while plain yogurt on the side adds a cool contrast. If serving a group, keep the parsley and sesame separate until the last moment so the garnish stays fresh and crisp.
Variations
Swap the carrots for 1½ lb (680 g) of peeled parsnips or a mix of carrots and parsnips. Parsnips are naturally sweeter and may brown faster, so check them after 18 minutes. For a little heat, whisk a pinch of red pepper flakes into the glaze. Ground coriander can replace the cumin for a softer, citrusy spice note.
If tahini is unavailable, use smooth almond butter or cashew butter in the same quantity. The result will be less distinctly sesame-flavored and slightly richer; thin it with water until it drizzles easily. For a sesame-free option, use unsweetened sunflower seed butter. To make the glaze less sweet, reduce the maple syrup to 1 tablespoon (15 ml) and add an extra teaspoon of lemon juice.
Storage and Reheating
Refrigerate leftover carrots within 2 hours of cooking in a covered container. They keep for 3–4 days in the refrigerator. Store extra glaze separately, if possible, and refrigerate it for up to 4 days; stir before using, adding a little water if it has thickened.
Reheat the carrots in a 350°F (175°C) oven for about 8–12 minutes, or in a skillet over medium-low heat until hot throughout. A microwave also works in short bursts, though the carrots will be softer. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Do not leave cooked carrots at room temperature for more than 2 hours.
Frequently Asked Questions
How do you say maple syrup in Arabic?
One common rendering is شراب القيقب (sharāb al-qayqab). Arabic vocabulary and pronunciation can vary by region, and you may also see the ingredient described as maple syrup using a transliteration on product labels.
Is this an authentic Arabic dish?
No single traditional Arabic dish is being claimed here. The recipe is an Arabic-inspired pairing of tahini, lemon, and cumin with maple syrup, an ingredient more commonly associated with North American cooking. Regional and household cooking traditions across Arabic-speaking countries are varied.
Can I use frozen carrots?
Fresh carrots are best because frozen carrots release more moisture and are less likely to brown. If using frozen carrots, thaw and drain them well, pat them dry, and expect a softer result. Roast in a single layer and check for doneness rather than relying only on the timing.
Can I make the glaze ahead?
Yes. Whisk it together up to 4 days ahead and keep it covered in the refrigerator. Tahini may thicken as it chills, so bring it toward room temperature and whisk in warm water a teaspoon at a time before drizzling.
Can I prepare the carrots ahead of time?
You can peel and cut the carrots up to 2 days ahead; keep them covered in the refrigerator. Roast them close to serving for the best browned edges. If already roasted, refrigerate promptly and reheat to 165°F (74°C) before serving.
What does the maple syrup add?
It brings sweetness and a distinctive caramel-like flavor that helps balance the bitter, nutty tahini and tart lemon. The short finishing roast also gives the glaze a glossy coating, but it should not be baked for the full cooking time because its sugars can scorch.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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