Algerian Carrots

Side · Algerian classic.

Ingredients

• 1 1/2 cup Water
• 2 Lbs Carrots
• 5 tablespoons Olive Oil
• 1 tsp Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Cumin
• 3 Cloves Crushed Garlic
• 1/2 teaspoon Thyme
• 1 Bay Leaf
• 1 tsp Lemon Juice

Method

1. Continue cooking — Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer.
2. Bring to a boil — Cover, and bring the water to a boil over high heat.
3. Heat the pan — Add the sliced carrots, reduce the heat to medium, and cover the pan again.
4. Continue cooking — Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices.
5. Serve — Reserve 1/2 cup of the cooking liquid. Heat the olive oil in a skillet over medium heat.
6. Stir — Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme.
7. Stir — Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes.
8. Simmer — Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
9. Mix together — Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes.
10. Continue cooking — Sprinkle with lemon juice and remove the bay leaf before serving.

More Algeria recipes

• Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
• Algerian Flafla (Bell Pepper Salad)
• Algerian Kefta (Meatballs)
• Cheese Borek
• Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
• Chtitha Batata (Algerian Potato Stew)