algerian cooked carrot salad
| Measure | Ingredient |
|---|---|
| 1 pounds | Carrots |
| 3 | Garlic cloves, chopped |
| 1 pinch | Salt |
| 1 pinch | Sugar |
| Lemon Juice | |
| ½ teaspoon | Cayenne pepper |
| ¼ teaspoon | Cumin |
| Parsley, chopped |
Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, aobut ¼ teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.
Harva Hachten, "Kitchen Safari A Gourmet's Tour of Africa" Posted by Dorothy Hair
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