Tunisian · Appetizers
Salata Oumek Horia
Tunisian carrot salad with harissa, sardine, olives and eggs.
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02
Method
- 01 The carrots are cleaned, peeled with a knife, then cut into small pieces and boiled in boiling water for about 40 minutes until they are tender.
- 02 The eggs are boiled until they are set and left aside. The garlic is peeled and the capers are drained, then they are crushed with a little salt.
- 03 The oil, vinegar and harissa are mixed with the spice blend. The carrots are drained from the boiling water and crushed or mashed, then the mixture is added to them and the salt is adjusted.
- 04 The salad is arranged in a large dish, garnished with sardine, olives, pieces of egg and served.
Notes
Source: «Oumek Sanafa» book by Mohamed Kouki, p. 49. The steps have been rephrased for clarification.