| 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
phannema@wizard.ucr.edu (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 <phannema@wizard.ucr.edu> on
Jan 16, 1998
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”