I prepared this simple, fresh dish with carrots called Zrodiya M’chermla. 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.
- 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
- Black pepper
- Balsamic vinegar
- Hot water
- Bring 1 liter of water to a boil.
- Add a pinch of salt.
- Pour the sliced carrot and boil them until they are just tender.
- Drain them and let them cool on the side.
- In a large frying pan add the sunflower oil.
- 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.
- Stir with a wooden spoon all the ingredients together.
- Pour a little of hot water (100ml) and continue to cook.
- Pour the cooked carrots, cover and simmer 7 minutes until all the flavors are combined together.
- Drizzle some vinegar on the top and garnish with some coriander leaves.
- 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!