I’ve written before about the special place my heart holds for Tunisia, my dear friend Synda, and our shared love of cooking. This is a recipe she taught me, many years ago, a Tunisian classic called Ommek Houria. It’s kind of like a pesto, maybe more of a spread… some people even call it carrot caviar! You can learn from the pro and watch Synda preparing it on her beautiful online Tunisian cooking show here! I love this recipe because the ingredients are fairly commonplace, but the flavour combination is new and exciting.
A couple months ago, I volunteered to cook a benefit dinner to raise funds for the Madagascar School Project, and for the appetizers, I made little crostini (baguette toasts) with Ommek Houria, and also Slata Mechouia (a Tunisian dish of gilled pepper, onion, garlic, tomatoes all mashed up with