Korean-style carrots, which they heard about in Korea, only those who have been to Russia, I think, are loved by many. Have you tried Egyptian carrots? If you have been to Egypt, then you probably came across this salad (although I cannot guarantee that it is in this version).
The salad differs, both in taste and in the method of preparation, but, it seems to me, all lovers of spicy oriental cuisine will like it.
The one for which I will not sculpt a long introduction, straight to the point.
We take:
- Carrots - 700-800 grams;
- A large non-spicy onion is better than a silvery (white);
- Garlic - you can even have a head;
- Lemons - 4 pieces (we will squeeze juice from them);
- Chili (fresh)
- Basil - half a bunch;
- Parsley - half a bunch;
- A teaspoon of smoked paprika;
- Salt and sugar to taste;
- Black pepper to taste;
- Frying oil (correctly - olive oil, but we take any);
- Water 100 ml.
How we cook:
Peel the carrots and slice them into thin slices with a peeler or food processor.
Peel the onion and garlic, cut the onion into small cubes, chop the garlic, rather than crush it.
We squeeze juice out of three lemons, put 100 ml of water nearby - so that later we don't rush around and don't ask in panic "where did they put my measuring cup again?"
Pour three oils into a frying pan, heat up and send the onions to fry - until translucent. Then add garlic and carrots to it. We fry, stirring, for a short time - we do not need frying.
Pour all this with the juice of three lemons and 100 ml of water, bring to a boil and cook for about 10 minutes. The degree of doneness is when the carrots reach the aldente state.
Until the carrot reaches, chop the chili pepper - if you like it more sharply, together with the core, if you don't need special sharpness, we clean the core. chop herbs (parsley and basil). Mix, squeeze the last, fourth lemon into this mass, add salt, freshly ground black pepper and smoked paprika. Stir, fill with three more tablespoons of oil.
Put the carrots from the pan into a bowl, fill it all with the resulting dressing, mix and taste - if it is too sour for you, then you can add a little sugar.
After mixing, cover the bowl with a lid or tighten with plastic wrap and let it brew (not in the refrigerator) for two or three hours.
Bon Appetit!