My Take Carrot Zrodia Slata Recipes

BATATA SLATA -- MOROCCAN POTATO SALAD

Steps:

• You want good waxy boiling potatoes for this. The cooking salt is for seasoning and cooking the potatoes inches The 1 teaspoons of salt listed is for after potatoes are cooked and is only approximate; salt to taste.
• Peel the potatoes and cut into 1-inch chunks.
• Boil potatoes in salted water until cooked through and not mushy.
• Drain cooked potatoes and allow to cool though still quite warm.
• Add remaining ingredients and refrigerate 6 hours or overnight is best. The salt to season is your personal choice.
• The amount of lemon juice or vinegar and oil will vary according to your potatoes, so season with these accordingly. This salad should be more tangy than oily. At times, 2-4 tablespoons of mayonnaise is added this too is authentic. This depends on the mood of the cook/consumers.
• To make this into another very popular salad; batata and zrodia slata, simply add 3 cooked carrots cut into approximately 4mm coins. Season accordingly. You will notice the lack of use of black pepper in this dish. I have not to date had a batata or a batata and zrodia slata which contained black pepper.

ALGERIAN ' ZRODIYA MCHARMLA' - CARROTS WITH VINEGAR

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!).