Algerian Zrodiya Mcharmla

I prepared this simple, fresh dish with carrots called Zrodiya Mcharmla. A spicy Algerian dish served as an entrée (marinated carrots full of garlic, caraway, cumin…)! I love this dish, as it reminds me of my summer’s at my grandmother’s house. We used to prepare this dish in the garden, where we had a little shaded cooking corner. It’s fairly simple, and great when accompanied with some homemade khobz (bread).

Zrodiya means carrots in Algerian dialect.

M’chermla means marinate.

Ingredients:

• 500g of carrots (washed and sliced)
• 4 tablespoons of sunflower oil
• 6 cloves of garlic
• 1/2 teaspoon of harissa
• 1 teaspoon of sweet red paprika
• 1/2 teaspoon of ground cumin, (some extra to garnish)
• 1/2 teaspoon of ground caraway
• Salt
• Black pepper
• Balsamic vinegar
• Hot water

Method:

1. Bring 1 liter of water to a boil.
2. Add a pinch of salt.
3. Pour the sliced carrot and boil them until they are just tender.
4. Drain them and let them cool on the side.
5. In a large frying pan add the sunflower oil.
6. In the same pan add the chopped garlic, the caraway powder, the cumin powder, the harissa, the red sweet paprika, the salt and the black pepper.
7. Stir with a wooden spoon all the ingredients together.
8. Pour a little of hot water (100ml) and continue to cook.
9. Pour the cooked carrots, cover and simmer 7 minutes until all the flavors are combined together.
10. Drizzle some vinegar on the top and garnish with some coriander leaves.
11. This dish can be eaten hot or cold and it can be also stored in the refrigerator for up to 3 days.

The recipe varies from family to family!

Bonne dégustation!