Algerian ' Zrodiya Mcharmla' - Carrots With Vinegar - cooking recipe

Ingredients

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

Preparation

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