Make this fiery Tunisian salad with old carrots, which taste better, and add the flavorings gradually, to taste. The color is beautiful. Serve as a dip with bread or bits of raw vegetables.

　　

Ingredients

serves 6

　　1 1/2 pounds carrots

　　Salt

　　4 tablespoons extra-virgin olive oil

　　3 tablespoons wine vinegar

　　2 cloves garlic, crushed

　　1/2–1 teaspoon harissa (see page 464) or 1 teaspoon paprika and good pinch of chili pepper

　　1 1/2 teaspoons ground cumin or caraway seeds

　　1/4–1/2 teaspoon ground ginger

　　

Step 1

Peel the carrots and cut into large pieces. Boil them in salted water until tender, then drain and chop them with a knife or mash them with a fork.

　　

Step 2

Mix well with the rest of the ingredients and serve cold.

　　

Variations

Step 3

Garnish with 6 green or black olives or 4 ounces crumbled feta cheese.

　　

Step 4

Instead of cumin or caraway, add 2 tablespoons honey and 1 teaspoon cinnamon.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf