Habib Bahri’s recipe

Ingredients for 4 persons

• 500g carrots
• 2 cloves garlic
• 1 C. to s. by Harissa Baba Bahri
• ½ tsp. to c. powdered cumin
• 1 C. to s. lemon juice (or wine vinegar)
• salt
• black pepper
• virgin olive oil

For decoration:

• small capers
• black olives
• 2 hard boiled eggs
• salted ricotta
• canned fish (optional)

The preparation

Peel the carrots, cut them into large chunks, peel the garlic cloves. Put everything in a large saucepan of cold, lightly salted water, bring to the boil, cook for 20 to 25 minutes. When the carrots are cooked, drain carefully, then mash roughly using a potato masher or a fork (not a blender).

Pour the puree thus obtained into a deep dish, add a good drizzle of olive oil, cumin and lemon juice or vinegar, season lightly with salt and pepper, mix well with a fork. The harissa can be, as desired, incorporated into the mash (for those who like it spicy) or placed in a well in the center (for those who prefer to have the choice). Add another dash of olive oil, cover the dish with cling film and place it in the refrigerator.

When serving, garnish with capers, black olives, grated ricotta and quartered hard-boiled eggs. Optionally garnish with chopped cilantro or parsley. You can also add, if desired, tuna crumbs, anchovies or sardines.