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recipe by Pauline Roberts

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Delicious traditional Jewish side dish/accompaniment; goes well with cold platters and buffets.

recipe updated Oct 8, 2019


  • Carrot icon
    500g (about 10)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Garlic clove icon
    Garlic clove
  • Ground cumin icon
    Ground cumin
    about ¼ tsp (1g)
  • Ground turmeric icon
    Ground turmeric
    about ¼ tsp (1g)
  • Paprika icon
    about ¼ tsp (1g)
  • Light brown sugar icon
    Light brown sugar
    2½ tbsp (about 30g)
  • Orange juice icon
    Orange juice
    4 tbsp (about 60ml)
  • Water icon
    4 tbsp (about 60ml)
  • Lemon icon
    x ½ (about 29g)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Water
  • kCook icon Saucepan
  • kCook icon Frying pan
  • kCook icon Medium bowl

Step preview

  1. Get a clean saucepan
  2. Cover with water
  3. Add carrot to the saucepan
  4. Boil until al dente
  5. Drain
  6. Slice into rounds
  7. Add olive oil to a clean frying pan
  8. Heat - approx 2 min, low heat
  9. Add garlic clove, ground cumin, ground turmeric, paprika and light brown sugar to the frying pan
  10. Stir - approx 1 min
  11. Transfer vegetables to frying pan
  12. Combine thoroughly
  13. Add orange juice and water to the frying pan
  14. Stir together and cover
  15. Simmer slowly in frying pan until tender
  16. Add lemon to the frying pan
  17. Stir
  18. Transfer content of frying pan to medium bowl
  19. Chill in fridge until completely cool - approx 2 hr
  20. Serve
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