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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