I don’t really know how to name this salad in English, eventhough it is very common in north African cuisine, I couldn’t find it online. It is very simple to make and actually gets better after a day or two. This salad is also staple salad that goes side by side with Couscous , just like the Tirshi.  In any variation of this salad you can find at least carrots and celery. In addition, many hard vegetables like radishes, fennel,  cauliflower,  peppers etc’ can be added, depending on seasonality or availability. I usually make a very big bowl full of this salad, and like to eat it as a side dish along almost any meal following Friday night dinner (and even as a healthy snack in between meals). Kids love it to, so it’s a good way to serve veggies or introduce new veggies to your kids. When my two daughters were young, they were only eating the celery and carrot, but as they grew, they started to eat the rest of the veggies I put in this salad.

One small anecdote: I remember the first time I was joining my Tripolitanian grandmother for cooking a Friday dinner meal. I was coming with my big chef knife (that I always take with me) and was surprised to discover that she was only using a very simple knife (like the simplest steak knife) AND that she didn’t have a cutting board! She used to cut all of the  vegetables for all of the dishes and salads she made “in the air” when her thumb used to be used as a counter surface for the knife – you should have seen how fast and efficient she was working like that, very extraordinary! Thinking about sharing this salad with you reminded me this story because the veggies in this salad, when my grandma made it, were never even in shape or size, and it actually tasted better than everyone else’s version of this salad, since the thin parts get to be more pickled than the thick parts making the taste of a, say, carrot slightly different with each bite. After this cooking session, I try hard to cut my veggies for this salad in an uneven way 🙂

Ingredients:

5-7 carrots, cut into sticks

4-6 celery stalks cut into sticks – approximately the same size as the carrot sticks

1 fennel bulb cut into sticks

1/2 cauliflower cut into small florets

Juice from one big lemon

Salt to taste – about 2 tsp

Optional:

1 Jalapeno pepper seeded and cut lengthwise into 4-6 sticks

1 red bell pepper cut into sticks

5-10 radishes – halved

1 TBS of olive oil (optional)

Directions:

Mix well. it should be good to eat after one hour and for about 2-3 days. Store in the fridge.

Recipe at a glance:

Tripolitanian pickles - Msier
 
Prep time
Total time
 
Ingredients
  • 5-7 carrots, cut into sticks
  • 4-6 celery stalks cut into sticks - approximately the same size as the carrot sticks
  • 1 fennel bulb cut into sticks
  • ½ cauliflower cut into small florets
  • Juice from one big lemon
  • Salt to taste - about 2 tsp
  • Optional:
  • 1 Jalapeno pepper seeded and cut lengthwise into 4-6 sticks
  • 1 red bell pepper cut into sticks
  • 5-10 radishes - halved
  • 1 TBS of olive oil (optional)
Instructions
  1. Mix well. it should be good to eat after one hour and for about 2-3 days. Store in the fridge.