Cooked carrots' salad

Yield: 1 Servings

Measure Ingredient
10 larges Carrots (approx. 1 Kg)
8 \N Stalks of parsley (or more if you like)-chopped
8 \N Cloves of garlic (chopped fine)
1 teaspoon Cumin
½ teaspoon Salt
5 teaspoons Oil (or less)
5 teaspoons Fresh lemon juice
½ teaspoon Ground cayenne pepper (hot red pepper)

Here is another Spicy Carrot Salad from Morroco: From: North African Cooking (Tunisia, Morroco, Algiers and Lybia) by: Pascal Perez

Wash and cook carrots in salt water for approx. 30 min. over a medium flame. Peel and slice into rounds. Place in a wide bowl. Add chopped parsley and garlic to the carrots Add cumin, salt, lemon juice, oil and cayenne to the bowl and mix all the ingredients well. Serve cold.

Garnish: chopped parsley

Can be made using beets instead of carrots. in such a case substitute onion for garlic and use ¼ tsp. sugar instead of cayenne pepper.

Posted to JEWISH-FOOD digest V97 #001 From: "Shoshana L. Boublil" <toramada@...> Date: Thu, 2 Jan 97 17:26:58 PST

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