Omek Houria
Tunisian Carrot Dip/Spread
Omek houria is a very simple dip to make. Much like slata mechouia you can use this as an all purpose condiment for all kinds of things.
Usually I just eat it with olives, eggs, and French bread. But it also makes a nice spread for sandwiches.
You can also make this as spicy or mild as you prefer depending on the amount of harissa you add.
Omek houria Ingredients
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4 cups of carrots
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I'd say roughly 6 medium sized carrots
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4-6 cloves of garlic
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personal preference
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1/2 teaspoon ground caraway seeds
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1/2 teaspoon ground coriander
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1/2 teaspoon salt
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1 heaping tablespoon of harissa
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Feel free to add more if you like it spicy
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4 tablespoons olive oil
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Juice of 1 lemon
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White vinegar (if you're having trouble blending)
Method
Peel and chop your carrots into roughly 2 inch pieces. You don't want to dice or finely chop them. Just break 'em up.
Bring a pot of water to boil and throw in your carrots. Boil them until soft (fork tender).
Drain and cool your carrots a bit. Sometimes if you put them directly into the food processor, the dip becomes runny. I like it a little thicker.
Add your carrots, garlic, seasonings, olive oil, lemon juice, and harissa into a food processor.
Pulse/blend until smooth. If you're having trouble getting the dip smooth, add white vinegar as needed. You could sub white vinegar with lemon.
Give it a taste! Add more or less of the ingredient you like. Once you're satisfied it's good to go.
Notes:
I've made this recipe both using whole caraway seeds and also ground ones. I just don't like the texture of biting into a whole caraway seed, but it's not necessary to grind them if you don't care.
I also have used this in a Tunisian/Finnish fusion recipe by adding it to the filling of my Karelian Pies. Occasionally carrots are added to that filling anyway, and omek houria adds an additional good flavor.