| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Arab | Mc-recipe, Spices, Vegetables | 5 | Servings |
INGREDIENTS
| 1 | lb | Carrots; peeled and finely grated |
| 1 | c | Sugar; plus |
| 2 | tb | Sugar |
| 2 | c | Low-fat milk |
| 1/4 | ts | Ground cardamom |
| 2 | ts | Grated lemon peel |
| 2 | tb | Butter |
| 2 | tb | Flour |
| Pine nuts | ||
| Pistachios | ||
| Almonds | ||
| Raisins |
INSTRUCTIONS
GARNISH 1. Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour int a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid. 2. Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat witht he flour mixture, and toss for 3 or 4 minutes. 3. Pour the cooking liquid over the carrots, mix well and cook or about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins. SOURCE Caravanserai: Mixing Spices with History: Recipes With Cardamom www.bayarea.net/~emerald/caravan/ Site has information about the history of cardamom, its storage, uses and folklore and mail order. Busted by [email protected] (jan 1998) Notes: Helawat al Jazr -- from Saudi Arabia, Iraq and the Gulf States. This is a recipe quite similar to that served in northern India, a Moghul dessert. Recipe by: Caravanserai: Recipes with Cardamom Posted to MC-Recipe Digest V1 #1018 by KitPATh <[email protected]> on Jan 16, 1998
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