Algerian in origin, this recipe makes a colorful, tasty hors d’oeuvre. Serve it at room temperature with toasted croutons or pita bread and marinated olives. Warm, it makes a great side dish with baked fish and Chermoula (page 233).

　　

Ingredients

4 servings

　　1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices

　　2 garlic cloves, peeled

　　2 teaspoons olive oil

　　1/2 onion, diced fine

　　1/2 teaspoon ground cumin

　　1/4 teaspoon ground caraway

　　Salt

　　1 to 2 teaspoons fresh lemon juice

　　Chopped cilantro

　　

Step 1

Bring a large pot of salted water to a boil. Add: 1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices, 2 garlic cloves, peeled.

　　

Step 2

Cook until the carrots are tender. Drain. Heat in a small heavy pan: 2 teaspoons olive oil.

　　

Step 3

Add: 1/2 onion, diced fine.

　　

Step 4

Cook until soft, about 7 minutes. Crush in a mortar and pestle or under a heavy skillet: 1/2 teaspoon ground cumin, 1/4 teaspoon ground caraway.

　　

Step 5

Add to the sautéed onions with: Salt.

　　

Step 6

Add the drained cooked carrots and garlic and cook for a couple minutes more. Off the heat, mash into a coarse purée with a potato masher or fork. Add: 1 to 2 teaspoons fresh lemon juice and taste for salt. Adjust as needed. If you like, garnish with: Chopped cilantro.

　　The Art of Simple Food