Scrape the carrots and slice. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, aobut 1/4 teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.
Thank you so very much for the recipe. I will try it out as soon as Passover is finished.
Is there anyway of getting copies of the recipes you post on the site or do I have to continue to write them out one by one?
I certainly will let you know if and when I may finally make it to Israel. A life time dream so far.
Thanks again for your help it is very appreciated.