Algerian Zrodiya Mcharmla - Carrots with Vinegar

Time

Prep 10 min · Cook 30 min · 40 min total

Difficulty

easy

1. 1

   Peel and slice the carrots into rounds; boil in lightly salted water until just tender. Meanwhile prepare the 'dersa' (sauce). In a grinder or mortar and pestle, grind the garlic, hot pepper and red pepper (paprika) with the caraway seeds and some salt (to taste).

2. 2

   Add 1 tbsp water to the sauce. Mix the sauce with the oil and combine well. Drain the carrots. Pour the sauce over the carrots and return to to a low heat. Cover and cook on low for a few minutes to allow the carrots time to take on the flavour of the sauce.

3. 3

   Add the vinegar and serve hot or cold (room temp!).

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.