MZOURA (HARISSA-SPICED CARROTS) — The Kitchen Scholar

Oct 19

Oct 19 MZOURA (HARISSA-SPICED CARROTS)

The Kitchen Scholar

Vegetables

SOURCE: ARTO DER HAROUTUNIAN. NORTH AFRICAN COOKERY.

Not to be confused with the Moroccan archaeological site housing the cryptic megalith circle of the same name, *Mzoura* is a Tunisian dish of tenderly braised carrots steeped in the fiery tang of *harissa*-spiced *vinaigrette* dressing. When served cold as a salad starter just like what North African Jews do during *Rosh Hashanah*, the carrots whet up an appetite to signify sweet and fruitful things to come. Otherwise, serve warm for a superb vegetable accompaniment to grilled fish.

Ingredients

1 1/2 pounds/680 grams carrots, peeled and sliced into 1/4-inch/0.63-cm-thin rounds

1/4 cup/60 mL olive oil

1 1/2 tablespoon/9 grams chopped garlic

1 teaspoon/3 grams harissa dissolved in 1/3 cup/80 mL water

1 teaspoon/2 grams ground caraway

1/4 cup/60 mL apple cider vinegar

1 tablespoon/6 grams sea salt

1/2 teaspoon/1 gram ground cumin, preferably Moroccan cumin

3 tablespoon/12 grams finely chopped flat-leaf parsley, preferably picked fresh on the same day for best results

Specific Equipment

Deep-bottomed saucepan

Colander

Large nonstick skillet or sauté pan

Serves 4 to 6

Instructions

1. Bring the water in a deep-bottomed saucepan to a boil over medium heat. Drop in the carrots and reduce the heat to a simmer. Blanch for 15 minutes or until the carrots are tender. Drain the carrots thoroughly into a colander.

2. Heat olive oil in a large nonstick skillet or sauté pan set over medium heat. Stir in the garlic, harissa mixture, caraway, vinegar, salt, and cumin until well-blended. Stir in the carrots and cook for 10 minutes or until the liquid has reduced to a fourth of its original volume.

3. Remove the nonstick skillet or sauté pan from heat and transfer the carrots to a serving dish.