Algerian Zrodiya Mcharmla Carrots With Vinegar Recipes

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.

Steps:

• Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.
• Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.
• Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.
• Line a baking sheet with parchment paper or a baking mat.
• Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.
• Preheat oven to 400 degrees F (200 degrees C).
• Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.
• Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.

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!).

Steps:

• Position an oven rack 4 inches away from the broiler and heat the broiler.
• Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
• Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
• Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.

Steps:

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

Steps:

• In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
• Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
• Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
• Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.

Steps:

• Preheat oven to 375F degrees.
• Slice carrots in to 1/4" wide by 2 1/2" long strips.
• Mix together, butter, brandy, sugar, salt and black pepper.
• Place in a 8x8x2" baking dish.
• Cover and bake 40 minutes.
• Sprinkle with chives before serving.