Title: Spicy Cooked Carrot Salad From Morroco
Categories: Jewish Moroccan Vegetable Salad
Yield: 1 Servings

10	lg	Carrots (approx. 1 Kg)
8		Stalks of parsley (or more
		If you like)-chopped
8		Cloves of garlic (chopped
		Fine)
1	ts	Cumin
1/2	ts	Salt
5	ts	Oil (or less)
5	ts	Fresh lemon juice
1/2	ts	Ground cayenne pepper (hot
		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

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