Berber Carrots Recipes

Steps:

• Heat the oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the fennel and carrots and season with salt and pepper. Toss to coat, then add the remaining 2 tablespoons butter and cook until the vegetables soften and start to brown, about 5 minutes. Add the orange juice and berbere. Toss to combine and turn the heat to low. Add the orange segments and mint.
• Transfer the vegetables to a serving bowl and top additional berbere and mint leaves.
• Put the coriander seeds, fenugreek seeds, peppercorns, cardamom pods, cloves and allspice berries into a small skillet over medium heat. Toast, swirling the skillet, until fragrant, about 4 minutes. Pour the seeds into a spice grinder and cool. Add the onion flakes and chiles de arbol. Grind to a fine powder. Transfer the spice powder to a bowl and whisk in the paprika, salt, cinnamon, ginger and nutmeg. Store in a sealed jar, out of the light, for up to 6 months.

Steps:

• Heat a dry frying pan until hot, add the coriander and caraway seeds and cook for 1 minute, shaking the pan from time to time, until fragrant.
• Transfer the spices to a plate and allow to cool then crush to a powder using a mortar and pestle.
• Heat the oil in the frying pan, add the carrots and sauté gently for about 10 minutes, turning occasionally, until lightly browned all over.
• Add the ground spices and cook, stirring for 1-2 minutes.
• Add the vinegar and salt and continue to cook for a further 5 minutes, stirring from time to time , until the carrots are tender. Serve hot or at room temperature.