contributed by Hillary Mamis, MS,RD,LDN
This recipe comes from my world-traveler friend who spent time in Tunis. She recommends this traditional side dish that could double for a main dish.
1 lb carrots (about 3 ½ cups) peeled and thinly sliced (width-wise, so they are thin discs). If available, use different colored carrots.
12 fresh flat-leaf parsley sprigs, minced
1 teaspoon ground caraway seeds
2 tablespoons olive oil
1 tablespoon red wine vinegar
Juice from 1 lemon
3 garlic cloves minced
3 tablespoons baby capers
Salt and freshly ground black pepper to taste
Harissa to taste*
12 Kalamata olives
2 hard-boiled eggs, quartered
In a medium saucepan, bring the water to a boil. Add the carrots, reduce the heat to low, cover and cook until the carrots are tender, 10-15 minutes. Drain. Transfer them to a medium bowl. Add the parsley, caraway, olive oil, vinegar, lemon juice, garlic, capers, salt, pepper, and harissa, stir well to blend.
To serve, spoon Ommok Houria on a plate. Stud it with the olives and garnish it with the hardboiled eggs. Serve at room temperature.
*Harissa is a spicy North African chili pepper paste. If you can’t find it in your local grocery store, you can substitute hot sauce.
Meal plan connection
We recommend portioning on your own as you work on/towards normalized eating. If you are on an exchange based meal plan, check here for the exchanges: Meal Plan Exchanges.
Adapted from: Shireen Tawil and North Africa: The Vegetarian Table by Kitty Morse