Best Tunisian Carrots With Caraway And Harissa Recipes

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY

Tunisian Carrot Salad With Cumin, Coriander and Caraway image

Provided by Joan Nathan

Categories easy, quick, weekday, salads and dressings

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 pounds carrots, peeled
1 teaspoon salt, or as needed
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground caraway
1 teaspoon ground coriander
1 teaspoon harissa or other hot sauce
Fresh lemon juice, as needed, optional

Steps:

Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 5 grams

TUNISIAN CARROT SALAD WITH HARISSA

Tunisian Carrot Salad With Harissa image

I like this salad because the carrots are sliced, not mashed - and has a more authentic feel because the spiciness comes from harissa rather than cayenne, as most recipes on this site use. From The Essential Mediterranean Cookbook - one of my favorites! This is meant to be served warm, but we like it cold, too.

Provided by Jostlori

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb carrot, peeled and thinly sliced
3 tablespoons flat leaf parsley, minced
1 teaspoon cumin, ground
1/3 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves
1/4 teaspoon harissa (see my The Essential Harissa)
12 black olives
2 hard-boiled eggs, quartered

Steps:

In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine.
To serve, place the carrots in a serving dish and garnish with the olives and eggs.
NOTE: if the carrots aren't sweet, you can add a touch of honey to the dressing.

TUNISIAN CARROTS WITH CARAWAY AND HARISSA

Tunisian Carrots with Caraway and Harissa image

Categories Salad Roast Lunch Carrot Raw Caraway

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 pounds carrots, peeled
4 cloves garlic, peeled and sliced into slivers
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon harissa (see page 33)
1 teaspoon caraway seeds, whole or ground in a spice grinder
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon sweet paprika
2 tablespoons chopped fresh cilantro, parsley, or chives

Steps:

Preheat the oven to 350 degrees, and toss the carrots and the garlic with half of the olive oil in a small roasting pan. Roast in the oven for about 50 minutes, or until the carrots are fork-tender. Remove from the oven.
While the carrots are roasting, whisk together the lemon juice, remaining olive oil, harissa, caraway seeds, cumin, salt, and sweet paprika.
After the carrots have cooled slightly, cut them into 1/2-inch rounds and toss them with the dressing. Transfer to a shallow bowl, and sprinkle with cilantro, parsley, or chives.