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Egyptian Spiced Carrot Puree

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Ingredients

Adjust Servings:
1/4 cup blanched almonds or 1/4 cup hazelnuts
1/4 cup coriander seed
2 tablespoons cumin seeds
2 tablespoons sesame seeds
1/4 cup unsweetened dried shredded coconut
salt
fresh ground pepper
2 lbs carrots, cut into 2-inch lengths
6 tablespoons extra virgin olive oil, plus more for serving
2 tablespoons white wine vinegar
4 teaspoons harissa (see note)
1 teaspoon ground cumin
1/2 teaspoon ground ginger
torn pita bread or thinly sliced baguette, for serving

Nutritional information

207.4
Calories
147 g
Calories From Fat
16.4 g
Total Fat
3.4 g
Saturated Fat
0 mg
Cholesterol
85.1 mg
Sodium
15.2 g
Carbs
5.6 g
Dietary Fiber
5.6 g
Sugars
3.3 g
Protein
139g
Serving Size

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Egyptian Spiced Carrot Puree

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    I agree with currybunny that the carrots should be processed instead of mashed. The dish was very oily. I would suggest subbing lemon juice for the vinegar, which was way too powerful for the gentle sweetness of the carrots. I generally like cumin, but I thought the tsp of cumin unnecessary to the point of overpowering. The dukka didn't help. It was okay, but a lot of work for just "okay".

    • 55 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Egyptian Spiced Carrot Puree, The Egyptian spice blend known as dukka includes toasted ground cumin, coriander and sesame seeds; Sortun gives it a twist by adding toasted coconut The carrot dish here is traditionally eaten by first dipping bread in oil and then in the dukka before spooning the puree on top Its typical of North Africas qimia–a version of tapas or meze Harissa is a fiery Tunisian spice paste It is available in jars and tubes at many specialty food shops If you cant find it, i have read that you can sub chili garlic paste or other hot sauce, but I bet the harissa is much better MAKE AHEAD: The recipe can be prepared up to 2 days ahead Refrigerate the carrots and store the spice mixture at room temperature , I agree with currybunny that the carrots should be processed instead of mashed The dish was very oily I would suggest subbing lemon juice for the vinegar, which was way too powerful for the gentle sweetness of the carrots I generally like cumin, but I thought the tsp of cumin unnecessary to the point of overpowering The dukka didn’t help It was okay, but a lot of work for just okay , Oh this was good! I wasn’t sure what DH would make of it, but he gave it an unreserved 5 stars (I nearly fell off my chair) The carrots and spicy harisa paste really compliment each other I’d had a jar of harrissa paste lurking unopened in my store cupboard, so was pleased to find a recipe to use it in I really liked the dukka too, and have since used it as a topping to other dishes


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    Steps

    1
    Done

    In a Medium Skillet, Toast the Almonds Over Moderate Heat, Stirring, Until Golden, About 4 Minutes. Transfer to a Work Surface to Cool, Then Finely Chop. Add the Coriander and Cumin Seeds to the Skillet and Toast, Stirring, Until Fragrant, About 2 Minutes. Transfer to a Spice Grinder and Let Cool Completely, Then Coarsely Grind. in a Medium Bowl, Mix the Ground Almonds With the Spices.

    2
    Done

    Add the Sesame Seeds to the Skillet and Toast Over Moderate Heat, Stirring, Until Golden, About 1 1/2 Minutes. Transfer the Sesame Seeds to the Spice Grinder. Toast the Coconut in the Skillet Over Moderate Heat, Stirring Constantly, Until Golden, About 1 Minute. Transfer to the Grinder and Let Cool Completely. Grind the Sesame Seeds and Coconut to a Coarse Powder. Add to the Almond-Spice Mixture and Season With 1/2 Teaspoon Each of Salt and Pepper.

    3
    Done

    in a Large Saucepan, Cover the Carrots With Water and Bring to a Boil. Reduce the Heat to Moderate and Simmer Until Tender, About 20 Minutes. Drain the Carrots and Return Them to the Saucepan. Cook For 30 Seconds Over Medium Heat to Dry Thoroughly. Remove from the Heat and Coarsely Mash the Carrots With a Fork. Stir in the 6 Tablespoons of Olive Oil, the Vinegar, Harissa, Ground Cumin and Ginger. Season With Salt and Pepper. Transfer the Carrot Puree to a Bowl and Serve With Torn Pita, Olive Oil and the Spice Mix.

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    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

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