Prep 10 mins
Cook 30 mins
This is a traditional Tunisian recipe for a classic salad of cooked carrots and potatoes that are mashed and mixed with garlic, cumin, olive oil, white wine vinegar and cayenne pepper. This dish looks more like a carrot purée that you would serve as side, but in Tunisia it is served as a starter.
- 1 1⁄2 lbs carrots, peeled
- 1 1⁄2 lbs potatoes, peeled
- 2 garlic cloves, chopped
- sea salt, to taste
- 4 teaspoons cumin seeds, roasted in a dry frying pan and ground
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1⁄8 teaspoon cayenne pepper (to taste)
- Chop the carrots and potatoes into equal-sized pieces. Place them in a large pot along with the garlic and cover with water.
- Bring to a boil, reduce to a simmer, and cook until the vegetables are tender (about 20 minutes).
- Drain and mash well then add the remaining ingredients and beat until creamy.
- Place in a serving bowl and serve at room temperature.
This unusual concoction could be considered a Tunisian hummus it was that good. Never expected to enjoy this mixture but made a very tasty side dish (I know this is a salad served at the beginning of the meal). Very thick and creamy and probably designed to help fill the belly when the meal is not very much, as it is in many parts of the world.