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Confited carrot salad

Confited carrot salad

Carrots confited in olive oil are lightly seasoned with Ethiopian spice salt and can be served « as-is » or accompanied by a variety of Mezzes. This dish can be served hot, warm or at room temperature.


½ cup olive oil

1 tsp mitmita

4 Tbsp tomato paste

1 large onion, diced

1 lb carrots, diced

½ cup green peas

2 garlic cloves, grated

4 Tbsp lemon juice


  1. 1

    Heat a large casserole on medium. Add oil, Mitmita and tomato paste. Mix until the oil turns red.

  2. 2

    Incorporate the onion and diced carrots. Mix well and cover partially. To confit, cook slowly, stirring occasionally for about 30 minutes.

  3. 3

    Add the green peas and cook for another 5 minutes. Incorporate lemon juice and garlic. Mix well.