This is a very interesting dish. It's actually the second dish I made from Algeria. Yesterday I tried a tomato and cilantro recipe, and- I hated it! And tomatoes are my favorite food! Then, today I realized it's *probably* because I used bottled lemon juice that expired. Although, I thought the combination of tomato and cilantro was weird. And it was all too oily. ANYWAY! This carrot dish is very good! Spicy from the garlic and cayenne! It definitely tastes African (...as African as I know, anyway, from my extensive Ethiopian take-out food habits).
Algerian Carrot Salad
Ingredients:
4-6 large carrots
3 garlic cloves
juice of one lemon
1/4 teaspoon of salt
1/4 teaspoon of cayenne pepper
1/4 teaspoon of cumin
parsley for garnish
Directions:
Skin the carrots, and cut each in half, and then into 4 long chunks. Boil them for 15 minutes with the drop of salt. Drain and chill. Smash the garlic in a mortar and pestle, mix in the lemon juice and spices, and then pour over carrots. Serve immediately, topped with parsley as a garnish.
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