Youtor
Happy New Year Carrots Yisrael amp Pilpelchuma
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=g6NCEroQPoo
Thank you for watching! • This was inspired by the Carrots Tzimmes at Got Kosher in Los Angeles • and Hafla Moroccan Carrots available in most kosher grocery stores. • This is a recipe for Rosh Hashanah but can be enjoyed year-round. • 0:00 Introduction • 0:21 Pilpelchuma • 7:16 Carrots Yisrael • 13:02 Tasting • Pilpelchuma Ingredients: • 3 chiles de arbol • 20 cloves of garlic • 5 tbsp of neutral oil (canola oil) • 1 large ancho or pasilla chile • 4.5 tbsp cayenne • 3.5 tbsp paprika • 2.5 tsp ground cumin • 1.5 tsp caraway or fennel seeds • 0.75 tsp salt • Preparation: • 1. Steep the chiles de arbol in boiling water for 30 minutes. • 2. Mince the garlic and cook it in the neutral oil until the garlic becomes very fragrant. • 3. Roughly chop the ancho/pasilla chile. Put in the food processor. • 4. Drain the water from the chiles de arbol. Put in the food processor. • 5. Drain the oil from the garlic (as much as possible). Hold onto the oil. Put the garlic in the food processor. • 6. Add all spices into the food processor and run it until all the ingredients mesh. Start adding the oil bit by bit until you form a paste. • 7. Leave in the refrigerator overnight for the flavors to marinate. • Carrots Yisrael Ingredients: • 8-10 carrots • 1 tbsp sugar • 0.33 cup of honey • 0.25 cup of lemon juice • 0.5 cup of golden raisins • salt, pepper, and cinnamon to taste • 1-3 tbsp of pilpelchuma (also to taste) • Preparation: • 1. Peel the carrots and cut them into 1cm thick coins. Place in a pot with water on the stove on high heat until the carrots are soft with a bite (15-20 minutes). • 2. Mix your sweet ingredients (raisins, honey, lemon juice, cinnamon, and sugar) in a bowl. • 3. Once carrots are ready, allow to cool slightly, then drain and put into the sweet mix. Mix thoroughly. • 4. Add salt and pepper to taste. • 5. Add pilpelchuma to taste. • 6. Leave in the refrigerator overnight for the flavors to marinate.
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