Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Spicy Tunesian Carrots (Oumek Houria)

Chopstick Cinema

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

This vegetable side dish was both easy and flavorful. To prepare the carrots, I heated a generous amount of olive oil in a skillet, and stir-fried the carrots with minced garlic, cumin, corriander, and cayenne pepper. Once the carrots were tender, I finished with a handful of fresh parsley. The whole dish was done in under five minutes. Upon tasting, I found that the richness of the spices complemented the sweetness of the carrots without overpowering them. Definitely a delicious departure from your basic steamed rabbit food.

The recipe will be posted at the end of the month along with my 'Lawrence of Arabia' film review

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