Ingredients
2-4 Carrots
1 Garlic Clove
1 tsp Kefta Rub
1/2 Preserved Lemon (pulp removed)
1/2 cup Parsley
Method
Boil carrots and garlic until cooked and soft. Remove from water and drain. Peel and cut into rings. In a frying pan add the olive oil, the spices, the preserved lemon cut into thin pieces and the garlic and cook until warm, ensuring not to burn the spices. Toss the cut carrots and mix well until it’s all coated and serve warm.