Algerian ‘ Zrodiya Mcharmla’ – Carrots With Vinegar
At a Glance
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Servings
- 4 serving(s)
Categories
- Side Dish
- Vegetable
- African
- Algerian
- Stove Top
- Easy
Dietary
- Low Cholesterol
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
'Zrodiya Mcharmla' also known as 'Carottes au vinaigre' is a very famous carrot dish in Algeria. This is actually delicious & isn't hard to make...beautiful with roast chicken! For a change to the carrots, you can also use courgette / zucchini or potato in its place.
Hands-Free Mode Off
Equipment
Pot, grinder or mortar and pestle, skillet or saucepan
Ingredients
- 500 g carrots
- 3 tablespoons oil (veg, olive, sunflower etc)
- 3 garlic cloves, minced
- 1 hot pepper (optional)
- 1/2 teaspoon caraway seed
- 1 teaspoon paprika
- 1 1/2 tablespoons vinegar
- salt and black pepper
Instructions
Peel and slice the carrots into rounds; boil in lightly salted water until just tender.
Meanwhile prepare the 'dersa' (sauce). In a grinder or mortar and pestle, grind the garlic, hot pepper and red pepper (paprika) with the caraway seeds and some salt (to taste).
Add 1 tbsp water to the sauce. Mix the sauce with the oil and combine well. Drain the carrots. Pour the sauce over the carrots and return to to a low heat. Cover and cook on low for a few minutes to allow the carrots time to take on the flavour of the sauce.
Add the vinegar and serve hot or cold (room temp!).
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
