Mzoura [Carrot Salad]
Source: Joyce Goldstein, Mediterranean: The Beautiful Cookbook
- 1 lb carrots, peeled and thinly sliced or julienned
- 5 tbs olive oil
- 2 cloves garlic, finely minced
- 1 tsp harissa mixed with 6 tbs water
- 1 tsp ground caraway
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 c wine vinegar
- chopped fresh flat-leaf (Italian) parsley or fresh cilantro
Bring a saucepan three-fourths full of salted water to a boil. Add carrots and boil until tender, 5-8 minutes. Drain well.
In sauté pan over low heat, warm olive oil. Add garlic, diluted harissa, caraway, cumin, salt and vinegar. Stir for 2 minutes. Add drained carrots and cook, stirring occasionally, until most liquid is absorbed, 5-8 minutes. Transfer to serving dish and garnish with parsley or cilantro. Serve at room temperature.