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
It is quite possible to follow the history of transcribed cooking instructions back into ancient history, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these old cookbooks were just basic pictorial recipes for meal preparation.
Later on, we have a couple of cookery books published in the fourteenth century : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new spices and herbs prompted an outbreak in recipe publications, most of which are kept safe in private cookery archives. The introduction of the TV brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Algerian Cooked Carrot Salad Kitchen Safari recipe.
