Houriya (
Serves 6 to 8
2 lbs fresh carrots
3 large garlic cloves unpeeled
fine salt
1 t. harissa or more to taste
2 t. caraway seeds
7 t.vinegar (cider or malt)
2 to 3 t. olive oil
2 doz. small black olives
4 oz. feta
Cut carrots into thin rounds and arrange in a pot. Add 3 T. water, garlic, and a pinch of salt. Cover and cook until carrots are tender. Drain carrots, reserving 1T of liquid. Allow carrots to cool and then mash w/ a fork.
Blend in harissa w/ reserved cooking liquid. Add carrots, caraway, cooked and peeled garlic, and vinegar blending well. Gradually beat in oil. Correct seasoning w/ salt. Keep covered in refrigerator and bring to room temperature before serving. To serve, mound the carrots in a shallow serving dish and garnish w/ olives and feta.
2 comments:
Did you make your own harissa? If not, where did you pick some up?
Neomonde in RTP on Miami has it. I'm betting the Mediterranean cafe on Franklin St. sells it.
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