Ages ago my husband and I were in Lebanon, and everywhere we went, the bar snack was a bowl of carrots bathed in lemon juice. This summer we have been trying to steer clear of all the usual chips/nuts/cheese, and have introduced the “Lebanese carrots” into our pre-dinner routine. Even when we have friends over, and have the typical cocktail snacks out, they all gravitate to the carrots. Especially the kids.
It’s super simple: cut up at least 10 carrots–and use the juice of at least one lemon, squeezed all over them. Then sprinkle a little course salt.