Jazar bi Zeit

Name: Jazar bi Zeit
Yield: serves 4
Ingredients: 1 pound carrots, peeled and cut into 1/2-inch-thick slices; Salt; 2 cloves garlic, mashed or chopped fine; 1 tablespoon dried mint; 2 tablespoons extra-virgin olive oil

December 9, 2011

A North African way of cooking carrots.

Recipe information

Yield
serves 4

Ingredients

1 pound carrots, peeled and cut into 1/2-inch-thick slices

Salt

2 cloves garlic, mashed or chopped fine

1 tablespoon dried mint

2 tablespoons extra-virgin olive oil

Preparation

Step 1
Put the carrots in a pan and barely cover with water. Add salt and simmer, covered, for 20 minutes, or until tender. Uncover to let the liquid reduce.
Step 2
Add garlic, mint, and olive oil, and cook a few minutes more.
Step 3
Serve hot or warm.
Variation
Step 4
A Tunisian version calls for 1 tablespoon tomato paste in the cooking water.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsNorth African African Carrot Root Vegetable Vegetable Side Dinner Nut Free Gluten Free Dairy Free Vegan Vegetarian 5 Ingredients or Fewer Easy Quick 30 Minutes or Less Simmer Hanukkah Rosh Hashanah Kwanzaa Cookbooks

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