Yield: 1 Servings
|10 larges||Carrots (approx. 1 Kg)|
|8 \N||Stalks of parsley (or more if you like)-chopped|
|8 \N||Cloves of garlic (chopped fine)|
|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