Algerian Zrodiya Mcharmla Carrots With Vinegar Recipes

ALGERIAN ' ZRODIYA MCHARMLA' - CARROTS WITH VINEGAR

Algerian ' Zrodiya Mcharmla' - Carrots With Vinegar image

'Zrodiya Mcharmla' also known as 'Carottes au vinaigre' is a very famous carrot dish in Algeria. This is actually delicious & isn't hard to make...beautiful with roast chicken! For a change to the carrots, you can also use courgette / zucchini or potato in its place.

Provided by Um Safia

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

500 g carrots
3 tablespoons oil (veg, olive, sunflower etc)
3 garlic cloves, minced
1 hot pepper (optional)
1/2 teaspoon caraway seed
1 teaspoon paprika
1 1/2 tablespoons vinegar
salt and black pepper

Steps:

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

Nutrition Facts : Calories 148.3, Fat 10.6, SaturatedFat 1.4, Sodium 87.2, Carbohydrate 13.2, Fiber 3.9, Sugar 6, Protein 1.4

ALGERIAN CARROTS

Algerian Carrots image

This easy side dish is flavored with a spice mix of cinnamon, cumin, garlic, and bay leaf, then finished with lemon juice.

Provided by Amy

Categories Side Dish Vegetables Carrots

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ cups water
2 pounds carrots, peeled and sliced
5 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground cumin
3 cloves cloves garlic, crushed
½ teaspoon dried thyme leaves
1 bay leaf
1 teaspoon lemon juice

Steps:

Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 13.5 g, Fat 11.6 g, Fiber 4.8 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 476.3 mg, Sugar 5.3 g

ALGERIAN CHORBA (VEGETARIAN)

Algerian Chorba (Vegetarian) image

Algerian version of the Middle Eastern chorba or stew. Great way to get your veggies. From Spark recipes.

Provided by Sharon123

Categories Vegetable

Time 55m

Yield 8 one cup servings

Number Of Ingredients 15

Ingredients

1 onion
2 garlic cloves
2 tablespoons cilantro
2 tablespoons olive oil
2 carrots, cut into large pieces
1 large potato, cut into large pieces
1 1/2 cups butternut squash, cut into large pieces
2 tablespoons tomato paste
1 cup garbanzo beans
2 tablespoons bulgher wheat
8 cups water
1 teaspoon salt
pepper, to taste
1 teaspoon paprika
1 pinch cayenne (optional)

Steps:

Sautee onions and garlic in olive oil until onion is translucent. Add cilantro and veggies and spices and stir it around, then add water and cover.
Let cook over medium heat until vegetables are tender, about 15 minutes.
Take vegetables out when tender and mash or puree, then return to the pot.
Add tomato paste, garbanzos, and bulgher wheat, cook another 10- 15 minutes. Add additional water if necessary (if soup looks too thick while cooking).

Nutrition Facts : Calories 138.6, Fat 4, SaturatedFat 0.6, Sodium 434.6, Carbohydrate 23.8, Fiber 4.1, Sugar 2.8, Protein 3.5

CARROT SALAD WITH FRESH ORANGE JUICE

Carrot Salad With Fresh Orange Juice image

Also called Salade de Carottes au Jus D'Orange. Adapted from a recipe by Fatema Hal. From Charlotte Puckette's book: The Ethnic Paris Cookbook. I am on the hunt for salad recipes and this one looks interesting to me, and I like that it can be served with diverse cuisines.

Provided by PalatablePastime

Categories Fruit

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 carrots, peeled
1 orange, juice of, only
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 tablespoon orange flower water
1/4 cup blanched almond, toasted and chopped

Steps:

Grate the carrots and toss with the juice, sugar, cinnamon, and flower water.
Garnish with almonds.

Nutrition Facts : Calories 62.7, Fat 3.2, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 7.9, Fiber 1.6, Sugar 5, Protein 1.7

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