|Middle Eastern Spice Market in Istanbul ( our last cruise)|
My husband and cousins at the Moroccan Restaurant
Recently, my daughter-in law Wendy found a recipe that tastes like the real thing.
I adapted the recipe to suit our tastes.
Prep Time: 15-20 minutes
10 whole organic carrots, steamed and sliced into bite size pieces
Juice of one large organic lemon
2 cloves of fresh organic garlic, chopped fine
2-3 teaspoons of ground cumin
1 tsp of paprika
1 tsp sea salt
1/3 cup olive oil
1/4 cup of fresh cilantro, chopped fine * ( If you don't like cilantro, use parsley)
|Steam Carrots Until Soft ( cover with lid while steaming) |
|Slice Carrots While Warm|
|Pour marinade over warm sliced carrots |
Refridgerate and allow flavors to mingle 4-6 hours
before serving. Serve it cold..
The tangy lemony marinade mingles with the sweet carrots and spices to create a memorable side dish that can be enjoyed by those who are gluten free and vegan. The next time you are having company, why not serve this wonderful recipe along with an eggplant appetizer , and Israeli salad? Have a little wine, some gluten free crackers and you'll have a light but filling Middle Eastern style meal.