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The source of all blessings descended from Heaven to earth
and became the nourishment of the pure vital spirit.
Sargarera
Balkan Braised Carrots |
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Total time
30 minutes
4 cups (1 quart) yogurt
1/4 cup finely chopped fresh dill
1/2 cup (1 stick) butter
6 cups thinly sliced carrots
1 tbsp. sugar
1/4 cup finely chopped fresh dill
1/2 cup (1 stick) butter
6 cups thinly sliced carrots
1 tbsp. sugar
2 cups scallions, cut into 1" pieces
1/4 tsp. cayenne pepper
2 tsp. salt
1 tsp. pepper
1/4 tsp. cayenne pepper
2 tsp. salt
1 tsp. pepper
Strain the yogurt through a cheesecloth-lined sieve until it loses about a cup of liquid. Reserve the liquid for bread, soup or drinking; then turn the yogurt into a bowl, stir in the dill and set aside.
In a large saucepan over medium heat, melt the butter, then add the carrots. Sprinkle sugar over the carrots and stir well. Scatter the scallions on top, cover the pot, lower the heat and braise for 30 minutes, until the carrots are well cooked. Add the cayenne, salt and pepper, taste and adjust the seasonings. Stir in the yogurt-dill mixture, and heat gently, stirring constantly, until the yogurt is heated through but not boiling. Serve hot.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.