Laura WhiteNov 26, 2022

We spun the wheel of world cuisine again for Thanksgiving* and it landed on Tunisia, so here's our attempt at omek houria (https://www.olivemagazine.com/recipes/vegan/omek-houria-tunisian-carrot-salad/), a cooked carrot salad that we would definitely make again, with harissa, mint tea with pine nuts (also a great pairing), olives, cheese, and bread. Not pictured: Tunisian style shakshuka (https://www.ourtunisiantable.com/home/2018/10/20/shakshuka), which is a heartier tomatoes/peppers/ potatoes affair.

*newish household tradition, not actually a wheel, just a random number generator

Omek houria (Tunisian carrot salad)

Omek houria is a Tunisian salad made with puréed carrots and harissa – it's usually served with toppings like hard-boiled eggs, feta or tuna, but you can easily keep the dish vegan

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Show threadLaura White

Not only is omek houria now going to be my go-to recipe if I ever need to bring a vegan dish to a potluck, but it legitimately felt like a Thanksgiving side.

Also, "cook root vegetables, puree, then add vinegar, spices, and chili pepper oil/paste to taste" feels like an approach worth iterating on. Szechuan chili potatoes? A garlicky sambal parsnip puree? Nam prik pao turnip mash? I have no pretensions of being an innovator here, but now I'm curious if there are other examples I should try.

Nov 26, 2022 at 3:58amWeb