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This article from Food & Wine magazine features a recipe for a Tunisian carrot dip called houriya. The recipe was shared by chef Cheetie Kumar, who serves it at her restaurant Ajja in Raleigh, North Carolina. The dip is made by caramelizing grated carrots in ghee and then adding a mix of spices. It is served with whipped feta and toasted sourdough bread. The recipe recommends using fresh, high-quality carrots for the best flavor. The article includes step-by-step instructions for making the dip and the whipped feta, as well as tips for sourcing ingredients. [Extracted from the article]