Carrots with Caraway
Tunisian meals begin with an array of small
dishes and some good pita. I've always thought of this course as a time to
settle into the dinner atmosphere with family or friends, eating slowly,
savoring the colors and flavors of the many dishes, and preparing for the main
course, be it a couscous or tagine or pkaïla. Pair this carrot dish with
Potatoes with Cumin, some good black cured olives, some pistachios or boiled
almonds, zaatar and olive oil, extra harissa, and pita. I've based this
particular version on a recipe from Andrée Zana-Murat, La Cuisine
Juive Tunisienne.
Ingredients
- 1 pound carrots, cleaned and sliced 1/2 inch thick
- 3 T. olive oil
- 5 cloves of garlic, peeled and crushed
- 1/2 tsp. paprika
- 1/2 tsp. harissa*
- 1/2 tsp. caraway
- 1 T. vinegar
- salt to taste
Yield: 6 servings
Cook the carrots in salted water (just enough water to cover) until just tender. Drain over a bowl, but
save the cooking liquid. In a frying pan, warm the olive oil, remove from flame, and add the garlic, paprika
and harissa. Replace the pan on the flame, add the drained carrots, and stir for 5 minutes. Add the reserved
cooking liquid, and increase the flame. Stir constantly, and cook until all the water is gone. Add the
caraway and vinegar, bring just to a boil, and remove from heat. Adjust the salt. Serve warm or cool.
*Harissa is a North African condiment, available in many
Middle-Eastern or French specialty
shops. It is a mixture of hot peppers, garlic, salt, and usually
oil. Occasionally coriander or
other herbs are added to the mixture.