For this Tunisian salad, use old carrots and mealy potatoes.
Ingredients
serves 64 large carrots
3 potatoes
4–5 tablespoons extra-virgin olive oil
Juice of 1 lemon, or more
Salt
1/2 teaspoon harissa (page 464) or 1 teaspoon paprika and good pinch of chili pepper
1 teaspoon caraway seeds
Step 1
Peel and boil the carrots and potatoes separately until they are soft (the carrots should be very soft). Then drain and mash with a fork or a potato masher. Put them together in a bowl, add the remaining ingredients, and mix very well.
Step 2
Serve cold.The New Book of Middle Eastern Food Copyright © 2000Knopf
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