Algerian Carrots

Name: Algerian Carrots
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Algerian
Ingredients: 1 ½ cups water; 2 lb carrots; ¼ cup + 1 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; ½ tsp ground cinnamon; ½ tsp ground cumin; 3 cloves garlic; ½ tsp thyme; 1 bay leaf; 1 tsp lemon juice

An Algerian snack. Ready in about 1 hour. Difficulty: medium.

20 minPrep (about)
40 minCook (about)
1 hrTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 19 people +

Changed from 4 to 19 people · Back to 4

Fresh & other

7 ¼ cups water
9 ½ lb carrots
14 cloves garlic
1 ½ tbsp lemon juice

Sauces & oils

1 ⅓ cups + 2 tbsp olive oil

Spices & seasonings (6): salt, black pepper, ground cinnamon, ground cumin, thyme, bay leaves

1 ½ tbsp salt
2 ½ tsp black pepper
2 ½ tsp ground cinnamon
2 ½ tsp ground cumin
2 ½ tsp thyme Shopping tip: Dried thyme is fine here.
5 bay leaves

How to make it

Steps in our own plain words.

Place a steamer insert into a pot, plus fill using 7 ¼ cups of water, or below the bottom of the steamer.
Cover.
Bring your water to a boil over high heat.
Add the sliced carrots.
Turn the heat down to medium.
Cover the pan again.
Steam until soft but not mushy, 4 to 6 min depending on the thickness of the slices.
Reserve 1 2 cup of your cooking liquid.
Heat the olive oil in a pan over medium heat.
Turn the heat down to low.
Stir in thyme, garlic, cumin, cinnamon, pepper and the salt.
Cook the spices and garlic, until it smells good, about 10 minutes.
Stir often.
Add your 1 2 cup reserved cooking liquid plus the bay leaf.
Cover.
Simmer for 20 minutes.
Mix in the carrots, tossing fully to coat with the spice mixture.
Cook until hot all the way through, about 2 to 3 minutes.
Sprinkle with lemon juice.
Remove the bay leaf before serving.