Levantine cuisine · Vegetable Dishes

Jazar bi Zeit

Carrot slices braised soft in olive oil, seasoned with crushed coriander, plenty of garlic and lemon.

Ingredients · for 4 servings

• 800 g carrots
• 8 cloves garlic
• 1 tbsp coriander seeds
• 1/2 bunch fresh cilantro
• 1 lemon
• 5 tbsp olive oil
• 1 tsp sugar
• 1 pinch chili flakes
• Salt, pepper

Instructions

1. Peel the carrots and cut them diagonally into 1 cm thick slices; finely chop the garlic and coarsely crush the coriander seeds in a mortar.
2. Heat 3 tbsp olive oil in a wide pot and sauté the carrots over medium heat for 5 min. until the cut surfaces take on a little color.
3. Add the garlic and crushed coriander seeds and toast for 1 min. – the garlic should only release its aroma, not brown.
4. Deglaze with 150 ml water, stir in sugar, salt, pepper and chili flakes, and braise covered for 15–18 min. gently, until the carrots are soft but not falling apart.
5. Reduce uncovered for another 5 min. until the liquid has almost evaporated and a glossy sauce of oil and carrot juice has formed.
6. Season with the juice of the lemon and the remaining olive oil, sprinkle with chopped cilantro and serve warm or cold as a mezze.