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    TUN: Tunisian Carrot Salad


    Source of Recipe


    Bon Appetit Magazine, 1/96

    * Exported from MasterCook *

    Tunisian Carrot Salad

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : African, Salads, Tunisian

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 pounds carrots -- peeled and cut
    -- into 1/4-inch thick rounds
    3 tablespoons olive oil
    2 1/4 teaspoons ground cumin
    1/4 teaspoon cayenne pepper
    1/2 cup water
    3 tablespoons white wine vinegar
    1/3 cup fresh cilantro -- chopped

    Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.

    Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

    Source: Bon Appetit Magazine, 1/96


    Cuisine:
    "Tunisian"

    Source:
    "Bon Appetit Magazine, 1/96"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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