Typically made with caraway seeds, this version learned from our mom is slightly different. It has all the cumin-garlic-paprika flavours so much loved by my dad’s side of the family and over festivals we eat it with pickled aubergines, marinated peppers, tahina, hummus and pita.
Mix together the garlic, vinegar, salt, paprika, cayenne pepper, cumin and oil.
Bring a pot of water to the boil and cook the carrots until they just begin to soften.
Strain the carrots through a colander and then put them back in the pot with the spice mixture.
Mix everything together on a low heat for about a minute and then turn the heat off.
Add the chopped h