Best 7 Algerian Cooked Carrot Salad Recipes

COOKED CARROT SALAD

Steps:

• Wash, scrape and slice carrots into 1/4 inch thick rounds.
• Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
• Drain carrots and place in serving bowl.
• Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.

ALGERIAN CARROTS

Steps:

• Steam the carrots in a steamer basket for about 5 minutes, or until barely tender. Reserve 5 tbsp of the cooking water.
• Meanwhile, toast the cumin seeds in a dry skillet just until they release their fragrance. Set aside.
• In a pot that will be large enough to hold the carrots, saute the garlic in the oil for about 1 minute. Add the 5 tbsp of carrot cooking water, the hot sauce, lemon juice, cumin seed, sugar and salt. Mix well.
• Add in the carrots, partially cover and cook over med-low heat until the carrots are tender and the liquid has reduced, approximately 10 minutes. Do not let it dry out completely.
• Stir in the mint leaves and serve immediately.

ALGERIAN ' ZRODIYA MCHARMLA' - CARROTS WITH VINEGAR

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!).

GAJJARA KOSAMBARI (CARROT SALAD)

Steps:

• In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.
• Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.

CLASSIC CARROT SALAD

Steps:

• In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
• Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
• Refrigerate for at least 1 hour, then serve chilled.

ALGERIAN CARROTS

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.

MOROCCAN COOKED CARROT SALAD

Steps:

• Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
• Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.