Recipe for cooking moroccan carrot dip
Recipes from the Middle East and North Africa :: Middle Eastern Appetizers and Snacks
1 1/4 lbs. carrots Pin. of cayenne pepper 1 to 2 tsp. cumin 1 tsp. paprika 3 Tbsp. red wine vinegar 4 Tbsp. olive oil 2 garlic cloves, minced 1/4 to 1/2 tsp. ground ginger Salt and pepper, to taste Green or black olives Peel carrots and boil in salted water until very soft. Drain and mash or purée in blender. Combine with carrots the remaining ingredients except for olives. Refrigerate until chilled. Prior to serving, garnish with sliced olives. Can be served with various breads, raw vegetables or tortilla chips.
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