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Spicy Cooked Carrot Salad From Morroco jewish, moroccan, salads, vegetables 10 large carrots (approx. 1 kg) 8 stalks of parsley (or more 1 if you like)-chopped 8 cloves of garlic (chopped 1 fine) 1 teaspoon cumin 1/2 teaspoon salt 5 teaspoon oil (or less) 5 teaspoon fresh lemon juice 1/2 teaspoon ground cayenne pepper (hot 1 red pepper) 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. From: North African Cooking (Tunisia, Morroco, Algiers and Lybia) by: Pascal Perez Shoshana L. Boublil E-mail: toramada@mail.netvision.net.il Israel From: "Shoshana L. Boublil" Date: 02 Jan 97 Jewish-Food List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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