tunisian-style carrots
- Categories
- Vegetable
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Carrots; sliced into "pennies" |
| 4 teaspoons | Lemon juice |
| 1 teaspoon | Sugar |
| 2 teaspoons | Chili powder |
| ½ teaspoon | Cumin |
| 1 tablespoon | White vinegar |
| Salt to taste (about 1/4 t) |
DRESSING
Date: Sun, 7 Apr 1996 13:38:55 -0700 (PDT) From: Crystalle Haynes <crystall@...> This is inspired by (read: I tried the original recipe without oil and it needed help..) a recipe in "The Fiery Cuisines" by Dave DeWitt & Nancy Gerlach.
Mix up dressing in small bowl, adding enough water (about 2-3 T) to make it runny enough to pour over carrots. Pour over carrots. This can be served hot or cold (I think it is a bit better warm - I just nuke it in the microwave).
You could also steam or blanch the carrots slightly to soften them up a bit; since I used frozen carrots, this was not a problem.
FATFREE DIGEST V96 #97
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .
Similar recipes
- Bejma (tunisian hallah)
- Braised cod with tunisian spices
- Cake, carrot
- Carrot
- Carrot bread
- Harrisa sauce
- Mergeza spicy and hot tunisian lamb sausage
- Meshwiya (tunisian)
- Tunisian aromatic fish soup with potatoes
- Tunisian couscous stew
- Tunisian couscous with greens
- Tunisian eggplant salad
- Tunisian five spices
- Tunisian five-spice powder
- Tunisian harissa
- Tunisian marinaded flank steak
- Tunisian pasta salad
- Tunisian snapper
- Tunisian tuna and egg salad
- Tunisian turkey burgers with chick pea mayonnaise
Random recipe of the day
Follow us
