When writing this column, I try to stay with subjects that have an appeal to a broad audience. However, there are times when I find a food so delicious to me that I want to share it with everyone.
I realize there are readers who avoid carrots at all costs or only like a raw carrot stick dipped in Ranch dressing. This recipe is not for you.
But, for the more adventurous readers who enjoy exploring the tastes of another culture, please take the time to make this. It would pair nicely with grilled foods, with baked chicken, or as I did it last night, with an Italian seasoned fresh pork shoulder called Porchetta.
Tunisia is the smallest country in Northern Africa. It occupies a strategic spot between Libya and Algeria and the Mediterranean Sea.
Sited between the ocean and the Sahara Desert, the small country is a land of contrasts. A peninsula known as the Cap juts out into the Mediterranean. With this location, in the crossroads of North Africa, countless different civilizations have left their mark on this old land: Phoenicians, Carthaginians, Egyptians, Romans, Byzantines, Arabs, Spanish, Sicilians, French and the native people who inhabited this land before any invaders.
Each of these cultures left a mark, both socially and on the cuisine. Some brought spices such as smoked paprika from Spain, and some brought techniques such as cooking with numerous fresh vegetables from the Italians. The Tunisian cuisine that has evolved through the centuries has many similarities to other Mediterranean countries, such as olive oil, tomatoes, spices, seafood and lamb.
A common thread woven through the different elements of dining in Tunisia is a condiment called Harissa. Made in both red and green (due to the different colors of peppers) this dressing is served with virtually every meal. Composed of chillies, garlic, lemon, caraway, cumin and coriander seeds, the dressing is powerfully spicy, but deliciously complex under the heat.
The starch of choice comes from the Magreb people - couscous. Not a grain, rather a tiny pasta rolled from a dough of hard wheat. These balls are dried in the sun and will keep indefinitely. Created for the transient Bedouin people, it was easy to transport and easy to cook.
Many Tunisians are vegetarians. In this land of constant sunshine vegetable production is huge. Tomatoes, carrots, eggplant, swiss chard, garbanzos, onions, peppers of all colors, chillis, beans, cabbage, figs, dates, olives, mint, thyme, rosemary, oregano and others that are relatively unknown in the Western world.
A common practice in Tunisian restaurants is giving free items to diners. Large amounts of flatbread are supplied. This bread is to complement the meal and also act as eating utensils.
Eating with the hands is a common practice in Tunisia. The crucial thing to remember if deciding to eat Tunisian style: ALWAYS eat with the right hand; NEVER eat with the left hand. The left hand is reserved for bodily functions.
The carrot recipe today is easy to eat with the hands. The individual carrots can be picked up just like French fries. The combination of flavors is beyond delicious to me.
The only difficult part of this recipe is cutting up the carrots. Using long carrots, first cut the carrot in half lengthwise, then cut each half in half again. Then cut the carrot strips into lengths like French fries. This carrot dish is delicious served with a side dish of harissa to spice it up. Harissa is available in large grocery stores or from Amazon.
Tunisian Carrots
(Serves 6)
l 4 Tblsp. extra virgin olive oil, divided
l 2 pounds of whole carrots, quartered length-wise, then halved to make pieces about 3-4 inches long
l 1 Tblsp. cumin seeds OR 2 tsp. ground cumin
l Zest of one orange
l Juice of one orange
l 1/2 tsp. sea salt
l 1/2 tsp. black pepper
l 12 Medjool dates, split and pitted
l 1/4 cup plain, unflavored Greek Yogurt
l 1/2 cup sliced or slivered almonds, lightly toasted
l 1/4 cup loosely packed fresh cilantro leaves
Heat 2 Tblsp. oil in a large skillet. Add carrots and cook, turning often for about 10 minutes until the carrots begin to lightly brown and are tender. Stir in cumin seed. Reserve skillet.
In a serving bowl, whisk together orange zest, orange juice, salt, pepper and remaining 2 Tblsp. of oil. Add sauteed carrots to the bowl and toss to coat the carrots.
In the skillet used to saute the carrots, over medium heat, place the split dates, split side down and cook until golden, about 4-5 minutes.
Cut the sauteed date halves into thin length-wise slices.
Top the carrots with the sauteed dates, the toasted almonds and dollops of yogurt. Add fresh cilantro onto the carrots; drizzle with more oil if needed.
Delicious hot, cold or at room temperature.
Fran Ginn is former chef/owner of The Back Door Café, who retired after 31 years in the food industry to be a grandmother. She can be contacted at fran@franginn.com.
