Carrots are pretty versatile vegetables turning themselves to just about anything sweet or savoury. Omek houriya (or omi/ommok houriya/houria depending on the transliteration) showcases them in their (almost) natural form, with the flavour enhanced by harissa, cumin, caraway and coriander seeds. This Tunisian recipe is usually served with a topping of tuna, egg and olives but works just as well without the fishyness (or egg, and in my case olives as I realised I had none in the house...). Simple and a perfect way to use up any carrots languishing at the back of your fridge.
Ingredients
Carrots (amount left to the cooks discretion)
Olive oil
2 cloves of garlic
2 tsp smoked paprika
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp caraway seeds
1 tablespoons harissa
Salt and pepper to taste
1. Boil the carrots until done (~ 10 minutes or thereabouts. You don't want them to be too mushy
2. Drain and mash or blend to a puree. The texture varies, some cooks blend it to a smooth paste, others a more chunky texture
3. Add the crushed garlic, I like adding it when the carrots are still warm as the flavour infuses through the mixture
4. Dry roast the cumin, coriander and caraway seeds in a heavy based pan and then grind. You *could* use ready ground spices, but if at all possible try to grind the coriander yourself, it tastes totally different from the pre-ground stuff
5. Add to the carrot mixture and taste. Season and stir in a splash of olive oil
6. Now mix in the harissa, I have suggested a tablespoonful but it really depends on what brand you are using
7. Eat, traditionally it comes topped with tuna, hardboiled egg and olives
First off I have to say that I am not a big fan of ice cream... I know... I know... I'll let that statement sink in, I accept that I am abnormal. Having said that I do indulge on occasion, such as when the weather is particularly warm (all too rare in the UK) or when like at the moment I have been struck down by laryngitis. Nothing eases a sore throat like smooth and creamy ice cream melting its way down to your stomach.
And onto kulfi, Indian / Pakistani style ice cream, while it shares a lot with its European cousin, it is all together a richer experience, and an absolute doddle to make. No churning required, no fiddling around with egg yolks or anything like that. Just add the ingredients to a pan, cook for a short while and you're done. With regards to flavour, traditionally it's cardamom, rose, mango, saffron, pistachio or malai (cream). For a first attempt I stuck with tradition and went for a combination of rose, cardamom and pistachio, though in addition to the more traditional stuff I also flavoured half the batch with violet, which I have to say was very tasty.
In fact spurred on by that break from tradition I sense another kulfi making session in the near future where I can experiment with date and walnut, apricot and orange blossom water, Turkish delight, halva and an assortment of other Middle Eastern flavours...
Tempted? Try the recipe below, easy as pie and guaranteed delicious results every time!
Ingredients
397g condensed milk
400ml milk
2 tablespoons skimmed milk powder
12 cardamom pods
1 tablespoon rose water
50g pistachios (crushed)
1. Add the condensed milk, milk, milk powder and 8 of the cardamom pods to a heavy bottomed pan and bring to the boil
2. Simmer for 10 minutes until thickened, take off the heat and allow to cool
3. Strain to remove the cardamom pods
4. Grind the seeds from the remaining 4 cardamoms into a powder and stir into the cooled milk along with the crushed pistachios and rose water
5. Pour into individual containers (this amount makes enough to fill 4 yoghurt pot sized containers) and freeze overnight
6. Eat, and enjoy the fact that you have made something that tastes 100 times better than any shop bought ice cream!
