Tunisian Carrot Salad (Omek Houria)
Omek Houria is technically a salad and a great accompaniment to pretty much anything! It’s also great on its own with bread and olive oil. The harissa and minced garlic come through intensely in this dish as it is added freshly at the end, therefore if the harissa ain’t good, the Omek Houria won’t be.
1lbs Carrots, cut and cleaned
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Harissa Paste
3-4 Garlic Cloves, minced
1 Tsp Coriander
1 Tsp Salt
0.5 Tsp Caraway
Egg, Soft Boiled and Cut into 4 pieces
Place the washed and cut carrots into a double steam pot after water is added to it, the heat is on, and the boil has started. Cover and allow at least 20 minutes of cooking time.
After 20 minutes, check how done the carrot pieces are by inserting a fork into one of the pieces. It should go through with ease but it should not be too mushy.
Once the cooking of the carrots is complete, carefully transfer the carrots and begin mashing them. I used a fork here but you can certainly blend them with a mashing tool or a food processor.
Add the harissa paste, minced garlic, extra virgin olive oil, coriander, caraway, salt and continue mashing until you achieve a smooth consistency.