Omek Houria

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Boil the carrots and whole garlic cloves in salted water for 25 minutes, until the carrots are completely soft and offer no resistance to a fork.

   Mark done Start 25 min timer

2. Drain well and let them steam dry in the colander for 2 minutes.

   Mark done Start 2 min timer

3. Tip into a bowl and crush with a fork, along with the softened garlic, to a coarse, uneven mash. Do not use a processor.

   Mark done

4. While the carrots are still hot, stir in the harissa, ground caraway, coriander, 4 tbsp oil and the lemon juice.

   Mark done

5. Taste and adjust — it should be warm with spice and sharp with lemon rather than simply hot.

   Mark done

6. Leave to cool to room temperature, which is when the flavours settle.

   Mark done

7. Spread on a plate and top with the remaining oil, the olives, capers and parsley.

   Mark done

Chef’s Tips

• Crush with a fork. Blending ruins the texture.
• Dress while hot so the carrot drinks the oil.
• Boil them properly soft — this is not a crunchy salad.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Khobz tabouna
• Grilled fish
• Hard-boiled eggs

Storage & Reheating

Refrigerated for 4 days and better on day two. Bring back to room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.