(Helawat al Jazr)
Saudi Arabia, Gulf States, Iraq
-
- 1 pound carrots, peeled and finely grated
- 1 cup plus 2 tbsp. sugar
- 2 cups low-fat milk
- 1/4 tsp. ground cardamom
- 2 tsp. grated lemon peel
- 2 tbsp. butter
- 2 tbsp. flour
GARNISH
- pine nuts, pistachios, almonds, raisins
- Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.
- Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes.
- Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins.
From "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush
