Algerian ' Zrodiya Mcharmla' - Carrots With Vinegar

• 500 g carrots
• 3 tablespoons oil (veg, olive, sunflower etc)
• 3 garlic cloves, minced
• 1 hot pepper (optional)
• 1/2 teaspoon caraway seed
• 1 teaspoon paprika
• 1 1/2 tablespoons vinegar
• salt and black pepper

1. Peel and slice the carrots into rounds; boil in lightly salted water until just tender.
2. 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).
3. 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.
4. Add the vinegar and serve hot or cold (room temp!).

oil, garlic, hot pepper, caraway seed, paprika, vinegar, salt

Taken from www.food.com/recipe/algerian-zrodiya-mcharmla-carrots-with-vinegar-285862 (may not work)