Carrot & Egg Salad / Omok–Houria (Tunisia)

Spicy Carrot & Egg Salad

From Classic Vegetarian Cooking from the Middle East & North Africa, Habeeb Salloum

This dish is colorful and surprisingly tasty. The credit goes to the base of lightly cooked spiced carrots. The carrots keep well and taste even better the next day. Served chilled, this is a really refreshing lunch or light dinner. It goes wonderfully with beet salad, yogurt & cucumber soup and tabouli.





  • 5 medium carrots, washed, peeled, and sliced into ¼ “ rounds
  • 2 cloves garlic, crushed
  • 4 TBS finely chopped cilantro
  • 4 TBS lemon juice
  • 4TBS olive oil
  • ½ tsp cayenne
  • ½ tsp cumin (optional, my addition)
  • Salt & pepper to taste
  • Minimum – 2 hard-boiled eggs (depending on how many are eating the dish, and how you choose to cut the eggs – in half or in slices.)
  • 12 pitted black olives, sliced in half
  • 1 small tomato, thinly sliced

Place carrots in a saucepan, cover with water, and bring to boil. Cook for 5 minutes over medium heat; then drain and allow them to cool.

Place carrots on cutting board and coarsely chop, or in a food processor and process briefly until chopped. Transfer to a mixing bowl,; stir in garlic, cilantro, lemon juice, olive oil, cayenne, salt, pepper, and cumin (if using).  Spoon onto a flat serving platter; just before serving, arrange the eggs, olives and tomatoes over the carrots.

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