The Hirshon Algerian Carottes En Sauce Au Vinaigre - زرودية مشرملة

Carrot Image Used Under Creative Commons License From zliving.com

Citizens, Zrodiya Mchermla (vinegar carrots in the Algerian Arabic dialect) is a classic recipe in Algerian cuisine and a delicious way to serve the orange vegetable with truly flavor-packed power! 🙂

I add a few fresh thyme leaves to the classic recipe, which includes serious spice and sour elements that perfectly balance the natural sweetness of cooked carrots.

I am fully confident that once you try this dish, you’ll be as hooked as I am by the flavors of this North African country’s recipes (Algerian recipes deserve to be far better known worldwide than they are!). 🙂

Battle on – The Generalissimo

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1 pound of heirloom carrots
3 tablespoons olive oil
3 garlic cloves, minced
1 deseeded red Fresno pepper, minced (optional)
½ teaspoon caraway seed
1 teaspoon paprika
1 ½ tablespoons white vinegar
salt and black pepper
Fresh thyme leaves

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Peel & slice the carrots into rounds, boil in lightly-salted water until just tender.

Meanwhile prepare the ‘dersa’ (sauce). In a food processor or mortar & pestle, grind the garlic, hot pepper and paprika with the caraway seeds and some salt (to taste) to a paste.

Add 1 tbsp water to the sauce. Mix the sauce with the olive 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 flavor of the sauce.

Add the vinegar and thyme leaves – serve hot or cold (or room temp!).

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