North African Pickles Recipes
NORTH AFRICAN SPICED CARROTS
This is from Eating Well, Fall 2004 issue. I have always despised cooked carrots, but have found it's because I don't like them with added sugars or brown sugars and I really hate them mushy. This is the first cooked carrot recipe that I really like and have made it repeatedly. I modified the original recipe so that the carrots are cooked to the bare minimum, and I've bumped up a couple of the seasonings to my tastes. I use a smoked paprika that's a little spicy, which is wonderful in this, but you could use whatever you have on hand. I've also just used "baby" carrots as a timesaver.
Provided by bikerchick
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large non-stick skillet over medium heat.
- Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
- Add water, lemon juice and salt.
- Bring to a simmer.
- Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
- Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
- Stir in parsley and lemon zest.
- Serve hot or at room temperature.
Nutrition Facts : Calories 58.3, Fat 2.8, SaturatedFat 0.4, Sodium 97.6, Carbohydrate 8.5, Fiber 2.5, Sugar 3.4, Protein 1.1
NORTH AFRICAN PICKLES
A tangy spiced pickle recipe from Adam's Cafe in West London. This is not a true pickle so it won't keep indefinitely, but it will be fine in the fridge for about four weeks.
Provided by English_Rose
Categories Chutneys
Time 15m
Yield 4 cups
Number Of Ingredients 15
Steps:
- Cut the cucumber into rounds, about 1/4in thick, and put in a small non-reactive bowl. Sprinkle with the salt and put in the fridge for 2 hours.
- Drain off any water that has leached out, then rinse. Gently pat dry and put at the bottom of a sterilized 4 cup capacity jar.
- Cut the carrots into rounds, about the same thickness as the cucumber, and add these to the jar together with all the remaining ingredients.
- Mix everything well to make sure you distribute the spices. Cover and leave for a few days at room temperature, shaking the jar from time to time. After that, put your pickles in the fridge.
Nutrition Facts : Calories 1084.3, Fat 113, SaturatedFat 15.6, Sodium 3873.3, Carbohydrate 23.6, Fiber 8.8, Sugar 9.2, Protein 4
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