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Houria
Tunisian carrot salad
1-1/2 LBS carrots, peeled & cut into 1/4-inch-thick rounds
3 TBS olive oil
2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 C water
3 TBS white wine vinegar
Salt & black pepper to taste
1/3 C fresh cilantro, chopped
Add carrots to a saucepan of boiling salted water; cook for about eight minutes or until just tender. Drain. In a skillet, combine olive oil, cumin and cayenne pepper; cook and stir over medium heat for thirty seconds to one minute. Add carrots, 1/2 cup water and white wine vinegar. Simmer over medium heat until liquid is absorbed, about five minutes, stirring frequently. Season with salt and black pepper to taste; remove from heat. Allow to cool slightly before mixing in chopped cilantro. Serve.
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Food Fare Culinary Collection: Arabic Cookery
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