Author Notes
inspired by and adapted from a David Rosengarten tv show on Feta Cheese —Gelfo
Ingredients
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2 pounds
Carrots
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4
large garlic cloves
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2 teaspoons
harissa
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3 tablespoons
white wine vinegar
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1/3 cup
Extra Virgin Olive Oil
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1/2 pound
Bulgarian Feta cheese
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salt - to taste
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2 teaspoons
caraway seeds
Directions
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Cut carrots in thick rounds, boil with garlic and salt for 5-10 minutes. Carrots should be medium cooked - not too mushy, not too crunchy.
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Drain carrots & garlic, reserve cooking liquid.
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In mortar & pestle crush caraway seeds.
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Add carrots, garlic, caraway seeds in to food processor. Pulse a few times. Scape bowl. Add harissa, vinegar, salt. process. Add olive oil, process a couple of pulses. You can add cooking liquid, if desired.
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Crumble feta and mix with a spoon. Taste, revise seasoning, if necessary. Eat warm or chilled.
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