Carrots in tamarind & mint (Jazar bil tamer hindi) from Boustany: A Celebration of Vegetables from my Palestine (page 172) by Sami Tamimi

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Accompaniments: Tahini sauce (Tahinia)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute regular chilli flakes for Aleppo chilli flakes.

  • Tessvssr on March 07, 2026

    We were very indifferent about this dish. Effort vs reward ratio was relatively low.

  • Apollonia on October 19, 2025

    We liked this about as much as we have liked any cooked carrot dish, which is to say not that much, but that's a matter of personal taste, rather than a problem with the recipe. I grilled my carrots on a gas grill, which was easy enough, though I'm not sure it added that much. I used tamarind paste (not concentrate) rather than block as called for, as that's what I had, and it was fine. The sauce was too sharp on its own, but contrasted nicely with the sweetness of the cooked carrots. The fresh herbs were also tasty against the cooked sauce.

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