| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
|
1 |
Servings |
INGREDIENTS
|
|
Carrots |
|
|
Garlic |
|
|
Oil |
|
|
Vinegar |
|
|
Chopped parsley |
|
|
S & p |
|
|
Cumin |
|
|
Paprika or cayenne; ( according to your taste) |
INSTRUCTIONS
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@hotmail.com> on Aug
15, 1998, converted by MM_Buster v2.0l.
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