in Middle East

Arabic carrot salad

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 2 garlic cloves
  • 1 bell pepper(s)
  • 2 stalk(s) leek, young
  • 250 g sour cream
  • 2 tbsp vinegar
  • 2 tbsp sunflower oil
  • 1 lemon(s), juice
  • salt and pepper
  • Sugar
  • 2 tbsp coriander leaves, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely grate the carrots. Peel and finely dice the garlic. Peel, deseed, and finely dice the bell pepper. Peel and finely slice the leek. Chop the cilantro. Mix the sour cream, garlic, vinegar, oil, and lemon juice and season to taste. Stir in the vegetables and cilantro and let stand for about 15 minutes before serving. Tip: We recommend serving with Turkish flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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