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Algerian Cooked Carrot Salad

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African Salads


  • 1 lb Carrots
  • 3 Garlic cloves, chopped
  • 1 pn Salt
  • 1 pn Sugar
  • Lemon Juice
  • 1/2 ts Cayenne pepper
  • 1/4 ts Cumin
  • Parsley, chopped


Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, aobut 1/4 teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.
Harva Hachten, "Kitchen Safari A Gourmet's Tour of Africa" Posted by Dorothy Hair