Name: Cooked Carrots' Salad
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)

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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