Recipe - Cooked Carrots Salad

10 lg Carrots (approx. 1 Kg)
8 Stalks of parsley (or more
if you like)chopped
8 Cloves of garlic (chopped
fine)
1 teaspoon Cumin
One half teaspoon Salt
5 teaspoon Oil (or less)
5 teaspoon Fresh lemon juice
One half teaspoon Ground cayenne pepper (hot
red pepper)

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 One fourth tsp. sugar instead of cayenne pepper.

Posted to JEWISHFOOD digest V97 #001

From: "Shoshana L. Boublil" toramada@mail.netvision.net.il

Date: Thu, 2 Jan 97 17:26:58 PST