Torchi snaria (Annaba-style spiced carrot salad)

Method

1. 1

   Boil the carrot slices in salted boiling water for about 12 minutes, until tender but still firm and not falling apart, then drain well, reserving ½ cup of the cooking water.

2. 2

   Heat the olive oil in a frying pan over low heat, add the crushed garlic and stir for 30 seconds until fragrant without browning, then add the cumin, coriander, sweet paprika and harissa.

3. 3

   Add the boiled carrots to the pan with the ½ cup of cooking water and cook over low heat for 5 to 7 minutes, stirring gently, until the carrots absorb the spices, the liquid evaporates and the red oil coats the pieces.

4. 4

   Take off the heat, add the vinegar, lemon juice and salt, stir, and adjust the salt and acidity to taste until the flavour is hot, tangy and well balanced.

5. 5

   Let the torchi cool, then refrigerate for at least 1 hour. Serve cold, garnished with parsley, as a starter with bread alongside the main dishes; it is one of the signature starters of Annaba and eastern Algeria.