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Cooked Carrots’ Salad
0
(0)
CATEGORY
CUISINE
TAG
YIELD
North African
Morocco
1
Servings
INGREDIENTS
10
lg
Carrots (approx. 1 Kg)
8
Stalks of parsley (or more if you like)-chopped
8
Cloves of garlic (chopped fine)
1
ts
Cumin
1/2
ts
Salt
5
ts
Oil (or less)
5
ts
Fresh lemon juice
1/2
ts
Ground cayenne pepper (hot red pepper)
INSTRUCTIONS
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 1/4 tsp. sugar instead of cayenne pepper.
Posted to JEWISH-FOOD digest V97 #001
From: "Shoshana L. Boublil" <toramada@mail.netvision.net.il>
Date: Thu, 2 Jan 97 17:26:58 PST
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