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This classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. —David Feder, Buffalo Grove, Illinois
This recipe is:
Originally published as Spiced Garlic Carrots in
Taste of Home
December/January 2013, p79
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