Moroccan carrot orange salad is a fruity take on the classic Moroccan carrot salad. Until the 20th century, only cooked carrots were eaten in Europe, mainly as part of soups and stews. People in the Middle East often added raw carrots to salads. Northwestern Africa popularised the use of carrots—both cooked and raw. Carrot salads were brought to Israel by the Moroccans in the 40s and their use spread quickly. In Israel, these salads began to be eaten for Rosh Hashanah, the Jewish New Year. Today, Israeli restaurants often serve carrot salad with other types of salad and hummus. The carrots in the salad are usually flavored with charmoula, a Moroccan relish made with garlic, oil, lemon juice, cumin, and salt. Some chefs even add chillies. This version uses oranges for a citrus punch.