Caraway seeds and Harissa sauce are often found in the cuisines of North Africa. Here they are combined with cooked carrots and make a perfect addition to an array of appetizers or mezes or they can be served as a side dish. They can be made in advance and served hot or at room temperature which is perfect for entertaining. Enjoy
Tunisian Spiced Carrots
1 pound carrots, thinly sliced
1 teaspoon whole caraway seeds
½ Tablespoon of Harissa, to taste
2 large cloves of garlic, minced
2 Tablespoons extra virgin olive oil
1 or more teaspoons red wine vinegar
Kosher salt to taste
Freshly ground black pepper to taste
Fresh mint, finely chopped for garnish-optional
- Add ½ inch of water to a 3 quart saucepan. Lightly salt the water.
- Add carrots and cook over moderate heat until tender when pierced with a fork. This should take 10-15 minutes.
- Drain the carrots and place in a serving bowl.
- Add the caraway seeds and harissa to the carrots and gently stir with a rubber spatula or wooden spoon.
- Meanwhile, combine the remaining ingredients in a small, screw-top jar and shake to thoroughly combine. Let the dressing rest for 30 minutes, if possible to allow the garlic to infuse the oil.
- Pour dressing over carrots and toss well. Sprinkle with mint, if using, and serve.
Serves 4 as a meze or side dish