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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. Ingredients:
2 pounds medium carrots, cut diagonally into 1/4-inch slices |
2 cinnamon sticks (3 inches) |
1 teaspoon cumin seeds |
1/4 cup olive oil |
12 garlic cloves, peeled and slightly crushed |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
Directions:
1. Place carrots in a large saucepan and cover with water. Bring to a boil. Cover and cook for 5-8 minutes or until tender; drain.
2. In a large dry skillet, toast cinnamon sticks and cumin seeds over medium heat until aromatic, stirring occasionally. Add oil; heat over medium-high heat. Add the carrots, crushed garlic, pepper flakes and salt; cook and stir for 3-5 minutes or until carrots and garlic are lightly browned. Remove cinnamon sticks. Yield: 6 servings.
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