Best 4 Algerian Zrodiya Mcharmla Carrots With Vinegar Recipes
In the vibrant tapestry of Algerian cuisine, Zrodia Mcharmla stands as a testament to the country's rich culinary heritage. This traditional carrot dish, infused with a symphony of spices and pickled lemons, embodies the essence of Algerian home cooking. With its enticing aroma and captivating flavors, Zrodia Mcharmla has become a staple in Algerian households, gracing tables during special occasions and everyday meals alike. This versatile dish can be enjoyed as a standalone side dish, an accompaniment to grilled meats, or as a tangy condiment to enhance the flavors of other dishes. Join us on a culinary journey as we delve into the secrets of this beloved Algerian delicacy, exploring variations and offering step-by-step recipes that will guide you in creating this taste sensation in your own kitchen. Get ready to tantalize your taste buds and experience the vibrant flavors of Zrodia Mcharmla, a true gem of Algerian cuisine.
Let's cook with our recipes!
ALGERIAN ' ZRODIYA MCHARMLA' - CARROTS WITH VINEGAR
'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
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
GLAZED CARROTS (CAROTTES VICHY)
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
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.
ALGERIAN CARROTS
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
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
BAKED BRANDY CARROTS
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
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.
Tips:
- To make the perfect Zrodia, select young and tender carrots for the best flavor and texture.
- Use a sharp knife to cut the carrots into thin and even slices, as this will ensure they cook evenly.
- When frying the carrots, make sure the oil is hot enough to prevent them from absorbing too much oil and becoming greasy.
- Stir the carrots frequently while frying to ensure they cook evenly and don't burn.
- Don't overcrowd the pan when frying the carrots, as this will prevent them from cooking properly.
- To make the Mcharmla sauce, use a good quality olive oil for the best flavor.
- Add the garlic and cumin to the oil and cook until fragrant, but be careful not to burn them.
- Stir in the vinegar, lemon juice, and salt, and bring to a boil. Then, reduce the heat and simmer for a few minutes to allow the flavors to meld.
- Pour the Mcharmla sauce over the fried carrots and let them marinate for at least 30 minutes before serving, or up to overnight for a more intense flavor.
Conclusion:
Zrodia Mcharmla is a delicious and versatile Algerian dish that can be enjoyed as an appetizer, side dish, or main course. The sweet and tangy flavors of the carrots, combined with the aromatic spices and herbs, create a truly unique and memorable dish. Whether you're a fan of Algerian cuisine or simply looking for a new and exciting way to enjoy carrots, Zrodia Mcharmla is sure to please.
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