Mzoura [Carrot Salad]

Locale: Tunisia

Source: Joyce Goldstein, Mediterranean: The Beautiful Cookbook [p. 36]

Serves: 4-6


  • 1 lb carrots, peeled and thinly sliced or julienned
  • 5 tbs olive oil
  • 2 cloves garlic, finely minced
  • 1 tsp harissa mixed with 6 tbs water
  • 1 tsp ground caraway
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/4 c wine vinegar
  • chopped fresh flat-leaf (Italian) parsley or fresh cilantro


  1. Bring a saucepan three-fourths full of salted water to a boil. Add carrots and boil until tender, 5-8 minutes. Drain well.

  2. In sauté pan over low heat, warm olive oil. Add garlic, diluted harissa, caraway, cumin, salt and vinegar. Stir for 2 minutes. Add drained carrots and cook, stirring occasionally, until most liquid is absorbed, 5-8 minutes. Transfer to serving dish and garnish with parsley or cilantro. Serve at room temperature.


  1. 2007-08-11: