Ajlouke de Carottes
(Carrot Starter) Recipe

Origin: Tunisia Period: Traditional

To Western eyes this disk looks more like a carrot purée that you would serve as an accompaniment to a main course. But in Tunisia it's treated as a starter and this is how you should use it as well.

Ingredients:

750g carrots, peeled
500g potatoes, peeled
2 garlic cloves, chopped
sea salt, to taste
4 tsp cumin seeds, roasted in a dry frying pan and ground
3 tbsp olive oil
2 tbsp white wine vinegar
generous pinch of cayenne pepper

Ajlouke de Carottes
(Carrot Starter) Preparation:

Method:

Chop the carrots and potatoes into equal-sized pieces then add to a large pot along with the garlic and cover with plenty of water. Bring to a boil, reduce to a simmer, and cook until the vegetables are tender (about 20 minutes). Drain and mash well then add the remaining ingredients and beat until creamy. Tip into a bowl and serve at room temperature.

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