Omi Houriya

• 1 1/2 pounds carrots
• Salt
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons wine vinegar
• 2 cloves garlic, crushed
• 1/21 teaspoon harissa (see page 464) or 1 teaspoon paprika and good pinch of chili pepper
• 1 1/2 teaspoons ground cumin or caraway seeds
• 1/41/2 teaspoon ground ginger

1. Peel the carrots and cut into large pieces.
2. Boil them in salted water until tender, then drain and chop them with a knife or mash them with a fork.
3. Mix well with the rest of the ingredients and serve cold.
4. Garnish with 6 green or black olives or 4 ounces crumbled feta cheese.
5. Instead of cumin or caraway, add 2 tablespoons honey and 1 teaspoon cinnamon.

carrots, salt, extravirgin olive oil, wine vinegar, garlic, paprika, ground cumin, ground ginger

Taken from www.epicurious.com/recipes/food/views/omi-houriya-373217 (may not work)