omi houriya.

Woo! Just crashed this together to see if it was worth bringing to a HBF/tc + J-Kim potluck on Sunday (I love the complex equation those two have become.....ohhhhh I mean their CB handles of course not their real selves aaahahahhhh ha ha xoxoxoxox).

Ohhhhh but seriously folks. It is. Worth bringing. This tastes very very much like the butt-kicking carrots from Maoz Falafel, a total total Breath Destroyer but yeah no one's smelling mine tonight are (is) they.

The recipe below is pretty much verbatim from Claudia Roden's New Book Of Middle Eastern Food from 1972 (at least the ingredient list is verbatim, my instructions are on the curt and cryptic side), a book which almost never lets me down. The only change I made was to add both cumin and caraway, she suggested either, but I like the occasional surprise of a caraway seed.


omi houriya (tunisian carrot salad).

700gr carrots (the recipe called for "old carrots", I used winterpeen)

4 tbsp EVOO
3 tbsp good vinegar, I used apple cider
2 cloves garlic, crushed
1 tsp harissa
1 tsp or more ground cumin
1/2 tsp caraway seed
1/2 tsp ground ginger

1/2 cup or more feta or hirtenkase, crumbled
16 green olives, quartered or finely chopped
possibly a little pomegranate molasses for drizzling, or sumac for sprinkling

Peel carrots, cut into big pieces. Boil in salted water til tender. Drain. Mash. Add the rest of everything through the ginger and combine. Garnish with feta and olives. Serves 6-8.


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