There is this one hummus restaurant in Kfar Saba, Abu Hassan, that serves this amazing carrot salad that is just to die for. Yes, I get that excited over carrots! I have tried so hard to recreate it at home but cannot quite figure out how to get the right texture. I thought for sure their salad was made with RAW carrots, but when I did it like that my family said “too crunchy”. So then I lightly steamed and I felt it was too mushy.
If you want to try it raw, which is my preferred way, then you just mix raw, thinly sliced carrot rounds with the rest of the ingredients and let it marinate for awhile. If you want it cooked, follow the directions below.
One of the ingredients in this salad is Z’chug. Z’chug is a spicy Yemenite condiment. I think it is called Harisa elsewhere. The main ingredients are hot peppers, cilantro and garlic, so if you don’t have any z’chug or harisa, just improvise with those ingredients.
Here is a picture. Again, I apologize and realize that I should not be allowed to operate a camera. Somehow I have managed to focus on the trees BEHIND the thing I wanted to focus in on. Genius.
This salad can also be made with raw carrots, thinly sliced into rounds and then tossed with the other ingredients. Allow to marinate as long as possible before eating for best flavor.
- 5 large carrots, peeled and thinly sliced into rounds
- 2 cloves garlic, crushed
- juice of 1/2 lemon
- 1 Tbsp apple cider vinegar
- 1heaping tsp z'chug or harissa
- 1 Tbsp olive oil
- Steam the carrots for 5-7 minutes, just until tender crisp.
- Mix carrots with remaining ingredients and allow to marinate for a few hours in the refrigerator. (They get better the longer they sit!)
This post is participating in Wellness Weekends.