Tirshi – Libyan Carrot Salad

From Copeland Mark's Sephardic Cooking

Serves 6.

This week’s recipe is from one of our members “looking for something new in the world of carrots.”  She says, “Note that it is important to let the salad rest in the fridge for a bit to let the flavors meld.  The carrot-cinnamon combo in a savory salad was surprisingly delicious.”


2 pounds carrots, sliced
1 tsp paprika
3-4 garlic cloves, to taste, put through a press
2 Tablespoon tomato paste
1/4 tsp ground cinnamon
2 Tablespoon oil
1/4 cup red-wine vinegar
1/4 tsp salt


1. Cook the carrots in water until soft but still firm. Drain well and mash coarsely.

2. Mix the paprika, garlic, tomato paste and cinnamon together. Heat the oil in a skillet and stir-fry the mixture over moderate heat for 1 minute.

3. Add the carrots, vinegar and salt and stir-fry for 2 minutes, making certain that the salad is well mixed. Turn out in a serving bowl and refrigerate.

Serve cold, or at room temperature.