Algerian cooked carrot salad

Yield: 6 Servings

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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