Abdella's Carrot Salad
|Carrots||2 Pound, peeled and thinly sliced|
|Garlic||2 Clove (10 gm)|
|Olive oil||4 Tablespoon|
|Lemon juice||1 Tablespoon (Juice Extracted From 1 Lemon)|
|Ground cumin||1 Tablespoon|
|Cayenne pepper||3⁄4 Pinch (Or A Small Pinch)|
|Chopped fresh cilantro||1 Teaspoon|
|Chopped fresh parsley||1 Teaspoon|
|Onions||2 , finely chopped|
|Dates||1 Cup (16 tbs), chopped|
In a medium saucepan, combine the carrots and garlic.
Add water to cover by 1 or 2 inches.
Bring to a simmer and cook until tender, about 5 minutes.
Using a slotted spoon, transfer the carrots to a bowl.
Cook the cooking liquid over medium heat to reduce to 1/2 cup.
Whisk in 2 tablespoons of the olive oil and the lemon juice.
Pour the mixture over the carrots.
Add the cumin, cayenne, cilantro, and parsley.
Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat.
Add the onions and saute until translucent, about 5 minutes.
Add the dates and cook until the dates are softened.
Toss the onion mixture with the carrots.
Cover and refrigerate for 1 to 2 hours.