Best Algerian Zrodiya Mcharmla Carrots With Vinegar Recipes

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ALGERIAN ' ZRODIYA MCHARMLA' - CARROTS WITH VINEGAR



Algerian ' Zrodiya Mcharmla' - Carrots With Vinegar image

'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.

Provided by Um Safia

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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!).

Nutrition Facts : Calories 148.3, Fat 10.6, SaturatedFat 1.4, Sodium 87.2, Carbohydrate 13.2, Fiber 3.9, Sugar 6, Protein 1.4

CARROT SALAD WITH FRESH ORANGE JUICE



Carrot Salad With Fresh Orange Juice image

Also called Salade de Carottes au Jus D'Orange. Adapted from a recipe by Fatema Hal. From Charlotte Puckette's book: The Ethnic Paris Cookbook. I am on the hunt for salad recipes and this one looks interesting to me, and I like that it can be served with diverse cuisines.

Provided by PalatablePastime

Categories     Fruit

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

3 carrots, peeled
1 orange, juice of, only
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 tablespoon orange flower water
1/4 cup blanched almond, toasted and chopped

Steps:

  • Grate the carrots and toss with the juice, sugar, cinnamon, and flower water.
  • Garnish with almonds.

Nutrition Facts : Calories 62.7, Fat 3.2, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 7.9, Fiber 1.6, Sugar 5, Protein 1.7

ALGERIAN CARROTS



Algerian Carrots image

This easy side dish is flavored with a spice mix of cinnamon, cumin, garlic, and bay leaf, then finished with lemon juice.

Provided by Amy

Categories     Side Dish     Vegetables     Carrots

Time 45m

Yield 6

Number Of Ingredients 11

1 ½ cups water
2 pounds carrots, peeled and sliced
5 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground cumin
3 cloves cloves garlic, crushed
½ teaspoon dried thyme leaves
1 bay leaf
1 teaspoon lemon juice

Steps:

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

Nutrition Facts : Calories 156.9 calories, Carbohydrate 13.5 g, Fat 11.6 g, Fiber 4.8 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 476.3 mg, Sugar 5.3 g

GLAZED CARROTS (CAROTTES VICHY)



Glazed Carrots (Carottes Vichy) image

Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook.

Provided by Bayhill

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb baby carrots, peeled
2 teaspoons granulated sugar
2 tablespoons butter
1/2 teaspoon salt
1 tablespoon of fresh mint, chopped (or chopped parsley)

Steps:

  • In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
  • Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
  • Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
  • Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.

BAKED BRANDY CARROTS



Baked Brandy Carrots image

I love side dishes that can be prepared ahead and need no last minute fuss. This delicious carrot dish looks as good as it tastes.

Provided by Lorac

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs fresh carrots, peeled
1/4 cup butter, melted
1/4 cup brandy
1 teaspoon sugar
1/4 teaspoon salt
fresh ground black pepper
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 375F degrees.
  • Slice carrots in to 1/4" wide by 2 1/2" long strips.
  • Mix together, butter, brandy, sugar, salt and black pepper.
  • Place in a 8x8x2" baking dish.
  • Cover and bake 40 minutes.
  • Sprinkle with chives before serving.

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Algerian cuisine is a delicious blend of Mediterranean and North African flavors. One of the most popular dishes is Algerian Zrodiya Mcharmla, which is made from carrots and vinegar. This dish is not only satisfying but also healthy, as it contains essential nutrients like fiber, beta-carotene, and vitamin C. In this article, we will explore the flavors and history of Algerian Zrodiya Mcharmla and give some tips for creating your own unique version of the recipe.

History and Origin

The name "Zrodiya Mcharmla" comes from the Arabic word "Zroudiya," which means carrots, and the Berber word "Mcharmla," which means pickled. This dish has a long history of being made in Algeria, where it is often served as a side dish or appetizer. Algerians traditionally make this dish using locally sourced, organic carrots, fresh herbs, and spices.

Ingredients

The key ingredients in Algerian Zrodiya Mcharmla are carrots, vinegar, and spices. The dish can also include garlic, cumin, coriander, ginger, and chili peppers. Algerians often use white wine vinegar or apple cider vinegar, but you can use any vinegar that you prefer. You can also customize the recipe by adding your favorite vegetables or herbs, such as onions, parsley, or mint.

Preparation

To make Algerian Zrodiya Mcharmla, start by peeling and slicing the carrots into thin rounds, or julienne-style strips. Then, place the carrots in a large bowl and add enough vinegar to cover them. You can also add some water, sugar, and salt to the vinegar mixture to balance the flavors. Next, add the spices and herbs, stirring everything together until well combined. Let the mixture marinate in the refrigerator for at least 1-2 hours, or overnight for maximum flavor.

Serving Suggestions

Algerian Zrodiya Mcharmla is a versatile dish that can be served in many different ways. You can serve it as a side dish with grilled meat or fish, or as a filling for sandwiches or wraps. It also makes an excellent appetizer when served with pita bread or crackers. You can even add it to a salad for a flavorful and healthy boost.
Conclusion
In conclusion, Algerian Zrodiya Mcharmla is a delicious and healthy dish that is easy to make and customize. With its unique blend of flavors and textures, it is sure to become a favorite in your kitchen. Whether you prefer a spicy or sweet version, this dish is the perfect way to explore the vibrant cuisine of Algeria. So put on your apron, grab your carrots and vinegar, and start creating your own version of this classic dish today!
Algerian cuisine is renowned for its exotic flavors and unique cooking techniques, and one such recipe is the Algerian Zrodiya Mcharmla Carrots with Vinegar. This dish has a perfect balance of flavors, with sweetness from the carrots and acidity from the vinegar. It is a relatively simple recipe that can be easily prepared in a short amount of time, making it an ideal dish for busy weeknights.

Tips for Preparing the Carrots

1. Choose the Right Carrots When preparing Algerian Zrodiya Mcharmla Carrots with Vinegar, it is essential to choose the right kind of carrots. Look for fresh, firm, and unblemished carrots. This will ensure that the carrots cook evenly and do not become mushy. 2. Wash and Peel the Carrots Before cooking the carrots, you need to wash and peel them. The best way to do this is to rinse the carrots thoroughly under cold water, and then use a peeler to remove the skin. 3. Cut the Carrots Once you have washed and peeled the carrots, you need to cut them into even-sized pieces. The ideal size is about one inch in length and half an inch in thickness.

Tips for Preparing the Vinegar Sauce

1. Choose the Right Vinegar The vinegar sauce is the most crucial element of this recipe. It is essential to use the right kind of vinegar for the perfect flavor. The best choice is cider vinegar, which has a mild tangy flavor that complements the sweetness of the carrots. 2. Use the Right Sugar To prepare the vinegar sauce, you need to add sugar to the vinegar. It is important to use the right kind of sugar for the best results. The ideal choice is brown sugar, as it has a more complex flavor than white sugar. 3. Add the Right Spices To enhance the flavor of the vinegar sauce, you can add various spices such as cinnamon, cumin, and coriander. These spices will add depth and complexity to the sauce and balance the sweetness of the carrots.

Tips for Cooking the Carrots

1. Use a Non-Stick Pan When cooking the carrots, it is important to use a non-stick pan. This will prevent the carrots from sticking to the bottom of the pan and burning. A non-stick pan will also make it easier to control the heat and cook the carrots evenly. 2. Don't Overcook the Carrots It is important not to overcook the carrots, as they can become mushy and lose their texture. The ideal cooking time is about 20 minutes, or until the carrots are tender but still firm. 3. Let the Carrots Cool Down Once the carrots are cooked, it is important to let them cool down before adding the vinegar sauce. This will allow the flavors to develop and the carrots to absorb the sauce properly.

Tips for Serving the Dish

1. Garnish with Fresh Herbs To add a touch of freshness to the dish, you can garnish it with fresh herbs such as parsley or cilantro. This will not only enhance the flavor of the dish but also add color and texture. 2. Serve as a Side Dish Algerian Zrodiya Mcharmla Carrots with Vinegar is a versatile dish that can be served as a side dish for various meals. It pairs well with grilled meats, roasted vegetables, and rice dishes. 3. Store the Leftovers Properly If you have any leftovers, it is important to store them properly to ensure they stay fresh. Transfer the dish to an airtight container and store it in the refrigerator for up to three days.

Conclusion

Algerian Zrodiya Mcharmla Carrots with Vinegar is a simple yet delicious dish that is perfect for any occasion. By following these tips for preparing and cooking the dish, you can ensure that it turns out perfectly every time. So, go ahead and give this recipe a try, and enjoy the flavors of Algerian cuisine in the comfort of your own home.

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