A Tunisian side dish

While we're on a Middle Eastern food theme, I thought I'd share a gem of a recipe from Paula Wolfert's bible Mediterranean Cooking. When I cooked a Middle Eastern feast for some friends, I searched for a tasty but unique vegetable side dish. I decided to try this recipe because the color and texture seemed a nice compliment to the main course, but I wasn't sure how it would taste because I'd never used harissa, a red chili pepper paste from North Africa. Harissa gave the carrots a rich color and a depth of flavor that contrasted nicely with the sweetness of the carrots. The addition of olives and feta makes it perfect. The dish was a huge hit, and it has subsequently become my favorite preparation for cooked carrots.

Houriya (Carrot Salad)
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.