Tunisian
Omek Houria
A Tunisian mashed carrot salad seasoned with harissa, garlic, caraway, coriander, vinegar, and good olive oil. It is served cool or at room temperature, often crowned with tuna, hard-boiled egg, olives, and capers.
Watch it madeLidl Cuisine · 10:10
Ingredients
- Carrots, peeled and cut into chunks500g
- Garlic cloves2
- Harissa1 to 2 tsp
- Ground caraway1 tsp
- Ground coriander1/2 tsp
- Fine salt1/2 tsp, plus more to taste
- Extra-virgin olive oil2 tbsp
- White wine vinegar or lemon juice1 tbsp
- Canned tuna in olive oil, drained80g
- Hard-boiled egg, quartered1
- Black or green olives6
- Capers1 tsp
Method
- Put the carrots in a saucepan, cover with salted water, and boil until very tender, about 20 to 25 minutes.
- Drain the carrots well, then let them steam-dry for 5 minutes so the salad is not watery.
- Pound the garlic with the salt in a mortar, then mix in the harissa, ground caraway, and ground coriander.
- Add the warm carrots to the mortar or a bowl and mash them coarsely with the spice paste, leaving a little texture.
- Stir in the olive oil and vinegar or lemon juice, then taste and adjust salt, harissa, or acidity as needed.
- Spread the carrot mixture on a small serving plate and let it cool to room temperature.
- Top with the tuna, hard-boiled egg, olives, and capers, then drizzle with a little more olive oil if desired.
Common questions
Can I substitute lemon juice for white wine vinegar in Omek Houria?
Yes. Lemon juice is a very common swap and gives a brighter, fresher finish. Use it 1:1, then taste and add a little more only if the salad needs extra sharpness to balance the carrots and olive oil.
How long does it take to make Omek Houria from start to finish?
Plan on about 35 to 45 minutes total. Boiling the carrots takes 20 to 25 minutes, then allow a few minutes for draining and steam-drying. The mashing and assembling is quick once the carrots are tender.
What are the most common mistakes when making this salad?
The biggest mistake is not drying the carrots well, which makes the salad watery. Also avoid over-mashing into a puree; a little texture is desirable. Finally, taste at the end, since harissa, salt, and acid need balancing.
How should I store leftover Omek Houria?
Store it covered in the refrigerator for up to 3 days. For best texture, keep the tuna, egg, olives, and capers separate and add them just before serving. Let the carrot base sit at room temperature briefly before eating.
How should Omek Houria be served?
Serve it as a cold or room-temperature salad, spread on a small plate and topped with tuna, egg, olives, and capers. It works well as a mezze, starter, or light lunch with bread for scooping.