This Tunisian carrot salad calls for harissa. Many notes accompany the recipe below, but this dish is very easy – the many notes are just a by-product of cooking mzoura quite a few times, then permitting myself to think I know why it has not turned out as good some times as it has others.

1 lb. carrots, peeled and julienned

5 tbs. olive oil

2 cloves garlic, finely minced

1 tsp. harissa mixed with 6 tbs. water

1 tsp. ground caraway

1 tsp. ground cumin

1 tsp. salt

¼ c. wine vinegar

chopped fresh flat-leaf parsley or cilantro optional garnish.

Bring a saucepan ¾ full of salted water to boil. Add carrots and boil, until tender, 5-8 minutes. Drain well. In a sauté pan over medium-low heat, warm the olive oil.

Add the garlic, diluted harissa, caraway, cumin, salt and vinegar. Stir for 2 minutes.

Add carrots and cook them, stirring occasionally, for 5-8 min. Transfer to a serving dish, and serve at room temperature, with or without garnish.

for tips, click below:

Tips: (1) I have found that this is a dish best served cool or at least at room temperature, as the recipe specifies. I would not recommend refrigerating the carrots to bring down their temperature – instead take the time to prepare this dish that allowing it to cool requires in order for it to be properly served. (2) Boiling the carrots and then sautéing them can make them softer than is desirable if one is not careful to monitor their consistency rather frequently while cooking them. The carrots should end up still resilient enough that they do not easily break. (3) When transfering the carrots to a serving plate, generally I use a fork or slotted spoon so that I don’t take with the carrots all of the sauce from the pan. The diluted harissa is not always evaporated or infused in the carrots, which is fine, but I prefer to decide whether I want it dressing the carrots or not. (4) If for whatever reason, I am not able to throw the carrots into the saute pan soon after they are boiled and drained, I find it best to rinse them with cool water so that they stop cooking (if the carrots just lay there steaming in a colander or whatever, they continue to soften).



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Filed under hors d'œuvre, middle-east, piquant

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