SELATIT OMMOK HOURIYA (CARROT SALAD)

500 g carrots
100 g olives
100 g white cheese
4 - 5 cloves garlic
4 tablespoons oil
2 tablespoons vinegar
1 tablespoon herissa
½ tablespoon caraway seeds
salt to taste

Scrape the carrots, slice and cook in salted water for 40 minutes. Meanwhile
peel the cloves of garlic and pound with the caraway seeds and a pinch of
salt. Dilute the herissa in a little water. Cut the cheese into strips. When
the carrots are cooked drain well and mash with a fork, add the garlic, the
caraway and the herissa, combine and put on a serving dish or individual
plates, garnish with olives and cheese strips, sprinkle with vinegar and
olive oil and serve.

Serves 4.

country : Tunisia
course : salad

source : Tunisian Gastronomy / Mohamed Kouki