Omek houria

Name: Omek houria
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Tunisie
Ingredients: 600 g peeled carrots, diced; 30 g olive oil; 6 g crushed garlic; 10 g harissa; 2 g ground cumin; 30 g lemon juice; 2 g salt; 15 g rinsed capers; 30 g pitted olives

Omek houria : Tunisian vegetable starter.

Ingredients

600 g peeled carrots, diced
30 g olive oil
6 g crushed garlic
10 g harissa
2 g ground cumin
30 g lemon juice
2 g salt
15 g rinsed capers
30 g pitted olives

Preparation

Wash, drain and prepare peeled carrots, diced, crushed garlic. Cut evenly for consistent cooking.

Simmer peeled carrots, diced in a pan of water for about 20 minutes until tender.

Drain peeled carrots, diced thoroughly; for fried food, briefly place on a rack or absorbent paper without stacking.

Mash peeled carrots, diced with a fork or pestle, retaining a slightly coarse texture rather than a perfectly smooth purée.

Combine olive oil, crushed garlic, harissa, ground cumin, lemon juice, salt in a bowl. Mix until evenly combined without unnecessarily crushing the pieces.

Coat peeled carrots, diced with the prepared seasoning mixture. Spread without crowding so each piece receives sauce or marinade.

Arrange rinsed capers, pitted olives at serving time, sharing them evenly between portions rather than on a single plate.

Taste and serve chilled, without leaving at room temperature for long. Stir gently just before serving if liquid has separated.