• 3b33ac1a0212b473a3d717f69b5e7e04

Moroccan Carrot Salad

Made for Shabbos and Holidays

Prep
Cook
Serves 8people
Ingredients
1/2
lb carrots, cut diagonally into 1/4-inch-thick slices
1
small garlic clove, minced
1 1/2
tbs olive oil
1/4
tsp ground cumin
1/8
tsp ground cinnamon
1/2
tsp sugar
pinch of cayenne
2
tsp fresh lemon juice, or to taste
Directions
1.
In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.

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