Thursday, December 3, 2009

A simple dinner of carrot salad (ommok houria)

I had a half a bag of carrots that has been sitting in my fridge for a few weeks.  Instead of letting them go to waste, I decided to make Ommok Houria, or Mother Houria's carrot salad.  This is a Tunisian recipe which, according to the North Africa cookbook,  can be topped with sardines or tuna.  I didn't have all the ingredients so made do with substitutions (in brackets) which IMO taste just as good.

1 pound carrots, peeled and thinly sliced (I used 5 carrots)
12 flat-leaf parsley sprigs (1 tablespoon of dried parsley flakes)
1 teaspoon ground caraway (1 teaspoon of caraway seeds)
2 tablespoons olive oil (3 tablespoons extra virgin olive oil)
3 tablespoons of red wine vinegar (1 tablespoon of raspberry vinegar, which is quite sour hence only 1 tablespoon)
2 garlic cloves, minced (1/2 teaspoon of bottled garlic, because I was aiming for subtlety)
Salt and freshly ground pepper to taste (Unnecessary IMO because of the harissa and the olives)
Harissa to taste (1 teaspoon of harissa paste)
12 kalamata olives
2 hard-boiled eggs, quartered

Boil carrots for 10-15 minutes, or until fully cooked. Drain and transfer to a medium bowl.  Add the other ingredients and mix together.  Serve at room temperature.

Too easy.

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