Tunisian Houria (Spicy Carrot Salad)

[Olga Drozd]

Tunisian Houria (Spicy Carrot Salad)

This recipe is best with cooked carrots, but if you're in a hurry you can make it with raw carrots. This make a great starter, but you can also serve it alongside meat dishes.

1 1/2 pounds carrots, julienned, sliced, or diced
2 garlic cloves, peeled
2 teaspoons sugar
Salt and black pepper to taste
2 teaspoons caraway seeds
1 teaspoon cumin seeds
1 teaspoon sweet paprika
2 Tablespoons extra virgin olive oil

1 teaspoon Harissa or cayenne to taste
12 good quality black olives, pitted (optional)
1/4 pound feta cheese, crumbled, (optional)
1/4 cup chopped fresh cilantro leaves for garnish, (optional)

Put the carrots, garlic, sugar, salt, caraway, cumin, paprika, and oil in a wide skillet or saucepan; add just enough water to cover the carrots and turn the heat to medium-high.  Bring to a boil and turn the heat to medium.  Cook the carrots, stirring occasionally, until softened and most of the water has evaporated, about 15 minutes.  Drain and transfer to a large bowl.

Remove and mince the garlic cloves.  Return to the carrot mixture and toss with the harissa, along with more salt plus pepper to taste.  Mix with the optional olives, feta, and/or cilantro and serve warm or at room temperature. NOTE:  You can prepare the dish in advance and let sit for a few hours at room temperature or cover and refrigerate for up to a day; bring back to room temperature before serving.  Serves 4.

QUICK CARROT SALAD: Omit the garlic, sugar, and caraway seeds.  Squeeze the juice of 1 lemon over the raw carrots and then toss with the cumin, paprika, oil, harissa, and salt to taste.  Garnish with olives, feta, orange slices, or cilantro leaves--or not at all--and serve.

HARISSA (Chile Paste)

6 to 12 dried chiles, preferably New Mexico or ancho
4 garlic cloves, peeled
1/2 cup extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt, or to taste

Soak the chiles in hot water until they soften, about 15 minutes; drain.  Remove the stems and, if you like, the seeds.  Put in a food processor with the garlic, olive oil, and cumin.  Pulse the machine on and off, scraping down the sides if necessary, until the mixture forms a coarse paste.

Taste and add salt as necessary.  Store in a covered jar in the refrigerator. Makes about 1/2 cup.