Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Carrots |
| \N \N | Garlic |
| \N \N | Oil |
| \N \N | Vinegar |
| \N \N | Chopped parsley |
| \N \N | S & p |
| \N \N | Cumin |
| \N \N | Paprika or cayenne; ( according to your taste) |
Here is a recipe I learned from my mother-in-law, who is Moroccan. I can`t give you exact quantities because this how I learned to make this dish.
Peel & cut the carrots in circles. I like to cook the carrots in the microwave, but if you want to cook them in water on the stove, that`s fine too. Cook them together with the garlic until JUST tender. Drain. Make the dressing & pour over the carrots & garlic while still warm. Mix & refrigerate. Stir every once in a while.
Very simple, very tasty!
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Aug 15, 1998, converted by MM_Buster v2.0l.