1 lb carrots
3 each garlic cloves, chopped
1 pinch salt
1 pinch sugar
1 lemon juice
1/2 tsp cayenne pepper
1/4 tsp cumin
1 parsley, chopped
Directions
Scrape the carrots and quarter lengthwise. Cook in a little water with
garlic and a pinch of salt and sugar, for 15 minutes. Drain and
chill. Just before serving, cover with lemon juice, aobut 1/4
teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.
Harva Hachten, "Kitchen Safari A Gourmet's Tour of Africa" Posted by
Dorothy Hair
Servings: 6 servings
Algerian Cooked Carrot Salad - Kitchen Safari Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
We can track the history of meal recipes back into the distant past, in fact as far as ancient Egypt, and maybe even further. Interesting though that is, these, ancient cookbooks were just primitive hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered, according to historians are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of Roman times were skilled in the use of a good variety of aromatic flavours, including a few you will know for example thyme, rue and asafoetida. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the holy lands, including spices such as parsley and basil. The introduction of these new culinary ideas caused a surge in publications on food, the majority of which are kept safe in private libraries. For the centuries that followed, the powerful families of Wesstern Europe strove to lay on the most exotic meals, and consequentially chefs and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that fine cookery and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and writing down recipes of the day. By the time we get to the 20th century, recipe publications were starting to become popular mostly due to better eduction, increased leisure time and having more money. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Algerian Cooked Carrot Salad Kitchen Safari recipe.
