Tunisian Ajlouke De Carottes Salad Recipes

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY

Steps:

• Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
• Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

TUNISIAN AJLOUKE DE CAROTTES (SALAD)

Steps:

• 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.

TUNISIAN PUMPKIN DIP (AJLOUKE ET POTIRON)

Steps:

• Chop the pumpkin into cubes. Place in a pan with about 1/3 cup water. Bring to a gentle simmer, cover tightly and allow to cook in its own juices until tender.
• Drain the pumpkin in a colander then set aside.
• Add the oil to a pan and fry the caraway seeds and coriander, stirring occasionally, until fragrant and aromatic (about 4 minutes).
• Stir-in the garlic and fry for 1 minute then add the pumpkin, mashing with a fork before adding all the remaining ingredients.
• Stir well to combine then remove from the heat.
• Mash the ingredients thoroughly then set aside to cool before serving.
• Serve with bread pieces or flatbread, such as pita.

TUNISIAN CARROT SALAD

Steps:

• Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes; drain well.
• Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
• Add carrots, then 1/2 cup water and vinegar.
• Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
• Season with salt and pepper.
• Remove from heat; cool.
• Mix in cilantro.
• (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving).

SALADE DE CAROTTES RAPES

Steps:

• In a medium bowl, whisk together the mustard, olive oil, salt and pepper. Add the shredded carrots, and mix until coated. Refrigerate for at least 2 hours before serving.