Middle Eastern Recipes > Vegetables > Helawat al Jazr >
Helawat al Jazr
Iraqi cardamom sweet carrots
1 LB carrots, peeled & finely grated
1 C sugar
2 C low-fat milk
1/4 tsp. ground cardamom
2 tsp. lemon zest
2 TBS butter
2 TBS flour
Pine nuts, pistachios, almonds and/or raisins to garnish (optional)
In a medium cooking pot, combine carrots, sugar, milk, ground cardamom and lemon zest. Simmer gently for about fifteen minutes, or until the carrots are tender. Pour mixture into a sieve, pressing to extract liquid from the carrots (reserve liquid). Melt butter in a cooking pot; drizzle over flour and stir to form a roux. Add carrots, stirring to coat with the flour mixture. Pour sieved liquid over carrots; mix thoroughly. Bring to a simmer and cook for about five minutes, stirring occasionally. Divide mixture between individual serving dishes; garnish with a mix of nuts and raisins if desired.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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