Moroccan-Israeli Carrot Salad
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Moroccan-Israeli Carrot Salad
This is based on what I can remember of this one schwarma place (best in Tel Aviv).
It's near the Tel Aviv Marina, one of those places above the boardwalk up the big stairs.
Their salad bar cost maybe 20 NIS-all you can eat, with falafel.
Ingredients:
A few carrots-cook them if you want or raw. You're going to put them in the blender to chop them up.
A little oil-not too much.
2+ cloves garlic, pressed.
1 hot pepper, chopped; or ½ in the food processor.
Juice from 2 Lemons, or 100 ml
Parsley, Dill, etc. ADD spices, garlic, lemon juice, and hot pepper in a bowl, mix it up.
Salt (a concession I give to some people)
1 teaspoon sugar
If you have extra bell pepper (as I do right now), dice it up and add at stage 3 below.
1. Take the carrots. Cut off the ends, then cut in half at the middle. Boil them in a pot with salt water. Let sit a little to cool down. Then, once cool, shred them up either in a food processor or by hand with a grater (watch those fingers!)
2. Heat the oil up in the pan. Add sugar. Stir up quickly. Once the sugar turns a little, add the bowl of lemon juice, hot pepper, garlic, spices. Keep stirring quickly. Don't burn!
3. Add the carrots (and pepper and whatever else). Reduce heat. Cook for about 10 minutes at a reduced temperature.
4. Put into a bowl and cool in the fridge for a while. Overnight, if needed.
