Title: Cooked Carrots' Salad
Categories: Morocco
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)

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 1/4 tsp. sugar instead of cayenne pepper.

Posted to JEWISH-FOOD digest V97 #001

From: "Shoshana L. Boublil"

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