Tunisian Ajlouke De Carottes Salad Recipes

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY

Tunisian Carrot Salad With Cumin, Coriander and Caraway image

Provided by Joan Nathan

Categories easy, quick, weekday, salads and dressings

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 pounds carrots, peeled
1 teaspoon salt, or as needed
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground caraway
1 teaspoon ground coriander
1 teaspoon harissa or other hot sauce
Fresh lemon juice, as needed, optional

Steps:

Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 5 grams

TUNISIAN AJLOUKE DE CAROTTES (SALAD)

Tunisian Ajlouke De Carottes (Salad) image

This is a traditional Tunisian recipe for a classic salad of cooked carrots and potatoes that are mashed and mixed with garlic, cumin, olive oil, white wine vinegar and cayenne pepper. This dish looks more like a carrot purée that you would serve as side, but in Tunisia it is served as a starter.

Provided by Outta Here

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs carrots, peeled
1 1/2 lbs potatoes, peeled
2 garlic cloves, chopped
sea salt, to taste
4 teaspoons cumin seeds, roasted in a dry frying pan and ground
3 tablespoons olive oil
2 tablespoons white wine vinegar
1/8 teaspoon cayenne pepper (to taste)

Steps:

Chop the carrots and potatoes into equal-sized pieces. Place them in a large pot along with the garlic and cover with water.
Bring to a boil, reduce to a simmer, and cook until the vegetables are tender (about 20 minutes).
Drain and mash well then add the remaining ingredients and beat until creamy.
Place in a serving bowl and serve at room temperature.

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