Moroccan Spices Carrot Terrines With Tahini Dressing

This dish was inspired by a French recipe I saw for pumpkin terrines, with caramelised onions centers.

I created a mediterranean twist to it and made them with carrots with Moroccan spices and tahini dressing with lemon, fresh ginger and harissa.

It’s delicious and looks really pro. It’s a great one to wow friends at dinner.

It can be served as a side dish or as an appetizer with a bit of salad on the side.

4 people

preparation: 1 hour

Tahini Dressing

  • 1 small garlic clove
  • fresh ginger
  • 1/2 lemon juice
  • 1/2 teaspoon harissa
  • 2 tablespoons yogurt
  • 1 tablespoon olive oil
  • 2 tablespoons tahini
  • salt pepper


  • 4 carrots
  • 2 tablespoon wholewheat flour
  • 2 eggs
  • 2 tablespoons yogurt
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • a hint cinnamon
  • salt pepper
  • 1 clove garlic
  • 1 teaspoon honey

Caramelised onions

  • 4 onions
  • 3 teaspoons honey
  • 3 tablespoons olive oil
  • 3 teaspoons balsamic vinegar

chopped coriander for garnish

First prepare the caramelised onions. Slice the onions thinly, fry them in olive oil, first on high heat for a minute and then lower heat as much as possible to a point where the oil is still bubbling. Let them cook slowly for about 15 minutes until golden. Then you can add the vinegar and honey and let caramelise on slow heat for another 10 minutes. Let them cool down a bit and place them in the compartments of your ice maker. Allow a few hours for freezing, but it will stay soft. The idea is to have small compact balls that you can place in the center of your terrines.

Cook the carrots in water or steam, whichever method you prefer. Let them cool down.

Meanwhile, prepare the dressing. In a small bowl, grate a nice chunk of fresh ginger, and the garlic, add the harissa, the lemon juice, the olive oil, the tahini, yogurt and salt and pepper. Blend nicely and put in the fridge.

Pre-heat your oven to 200C

In your processor, add the carrots, the eggs, yogurt, flour, the garlic chopped finely, honey, all the spices, salt and pepper. Blend until it makes a paste (it may look slightly runny, but that’s fine).

Butter four ramequins generously. Fill them halfway, insert the now frozen caramelised onion in the center and cover again with the carrot mix.

Cook in the oven for 45 minutes.

Serve hot with the dressing and coriander.


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