Ingredients
Grate 1 1/2 pounds of carrots, peel and cut an orange into small pieces, and dress in a mixture of the juice of 2 oranges and 1 lemon and 2 tablespoons orange-blossom or rose water. Stir in a bunch of chopped cilantro leaves. This is very refreshing to serve with a hot, spicy dish.
The New Book of Middle Eastern Food Copyright © 2000Knopf
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