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Ajlouk de Carottes

For this Tunisian salad, use old carrots and mealy potatoes.

Recipe information

  • Yield

    serves 6

Ingredients

4 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

Preparation

  1. 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.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladTunisianNorth AfricanAfricanCarrotRoot VegetableVegetablePotatoSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganEasy5 Ingredients or FewerQuickSimmerCookbooks
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