Tunisian Carrots With Caraway And Harissa Recipes

SPICY TUNISIAN CARROT FRITTATA

Steps:

• Either boil the carrots in salted water, or steam until thoroughly tender, about 15 minutes. Drain and mash with a fork, or puree in a food processor fitted with the steel blade. Add the caraway, harissa, and garlic, and blend together.
• Beat the eggs in a large bowl. Beat in the salt and pepper, and add the carrot mixture and the parsley. Mix together well. Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula, to let the eggs run underneath during the first few minutes of cooking.
• Cover the pan, turn the heat down to low and cook 15 minutes, shaking the pan gently every once in a while, until the frittata is almost set. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. Meanwhile, preheat the broiler.
• Finish under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve warm or room temperature.

HARISSA

Steps:

• It is very important to wear gloves, a surgical mask and goggles for all stages of the preparation of this recipe as peppers could burn depending on their intensity.
• Stem and seed the dried peppers.
• Soak them in a bowl of boiling water, immersing them completely, for 45 minutes.
• Change the soaking water twice.
• Drain the peppers in a colander for 1 hour and shake the colander to get rid of their water.
• Squeeze them with both hands to remove as much water as possible.
• Place the peppers on a large dry cloth and place another dry cloth over them.
• Press firmly on it to dry them well.
• Grind the peppers and garlic cloves in small quantities in the meat grinder (coarse plate), and into a large bowl.
• Mix the ground peppers with coarse salt and half of the oil with your hands. Grind the mixture again through the meat grinder.
• Add the remaining oil and the tabel. Mix well by hand and grind the mixture for a third time.
• Mix again by hand.
• Pour the harissa into sterilized glass jars. Pour olive oil on top and close tightly.
• Harissa can be kept for several months in the refrigerator.

TUNISIAN CHICKPEA STEW WITH HARISSA

Steps:

• In a large heavy bottom pot or Dutch oven, heat the oil over medium-high heat.
• Add the onion, and saute 2-3 minutes until fragrant. Lower heat to medium, add the carrots and garlic, thyme and salt and pepper and sauté 6-7 minutes, stirring often.
• Add the cumin, coriander, smoked paprika, turmeric, fennel seeds and tomato paste, and saute until the paste darkens about 2 minutes.
• Add the tomatoes and wine. Bring to a boil, scraping up the brown bits. Reduce by half, about 5 minutes.
• Add the broth or stock.
• Add the chickpeas, kale and carrot tops, bring to a simmer, and simmer on med-low heat 10-15 minutes.
• Taste for salt, adjust and add more if necessary.
• Swirl a teaspoon of harissa paste at a time for added flavor ( Alternatively, you could add it to individual bowls)
• To serve, divide among bowls and either drizzle with olive oil, or swirl in yogurt, and a little more harissa to taste. Serve with crusty bread.
• To make the Quick Harissa Paste- Place oil and vinegar in a blender, then gradually add spices, salt and garlic until all is blended well. Store in a jar in the fridge- up to 2 weeks. Makes ¾ cup.

TUNISIAN HARISSA

Steps:

• Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

TUNISIAN HARISSA

Steps:

• Cut off the tops of the dried red peppers, and deseed them.
• Soften them in a bowl of water for a half hour, then put them in a colander to drain them a bit.
• Take the skins off the garlic.
• Put them in a blender, add the red peppers, the salt, caraway, coriander, and 1 teaspoon of water.
• Also, add 1 tablespoon olive oil.
• Blend this until it is like a paste.
• Add olive oil to taste.
• The oil will lessen somewhat the intensity of the spice.

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY

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.

TUNISIAN CARROT SALAD WITH HARISSA

Steps:

• In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
• In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine.
• To serve, place the carrots in a serving dish and garnish with the olives and eggs.
• NOTE: if the carrots aren't sweet, you can add a touch of honey to the dressing.

TUNISIAN CARROTS WITH CARAWAY AND HARISSA

Steps:

• Preheat the oven to 350 degrees, and toss the carrots and the garlic with half of the olive oil in a small roasting pan. Roast in the oven for about 50 minutes, or until the carrots are fork-tender. Remove from the oven.
• While the carrots are roasting, whisk together the lemon juice, remaining olive oil, harissa, caraway seeds, cumin, salt, and sweet paprika.
• After the carrots have cooled slightly, cut them into 1/2-inch rounds and toss them with the dressing. Transfer to a shallow bowl, and sprinkle with cilantro, parsley, or chives.