Ingredients for Egyptian Spiced Carrot Puree
- 1/2 cup whole almonds
- 2 tablespoons coriander seed
- 1 tablespoon cumin seeds
- 2 tablespoons sesame seeds
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 lb carrots, peeled and chopped
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon fresh ginger, grated
- Pita bread, for serving
- 2 cups water
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How to Make Egyptian Spiced Carrot Puree
- Preheat oven to 350°F (175°C).
- Toast 1/2 cup whole almonds on a baking sheet for 8-10 minutes, or until golden brown. Let cool, then finely chop.
- In a dry skillet over medium heat, toast 2 tablespoons coriander seeds and 1 tablespoon cumin seeds for 2-3 minutes, or until fragrant. Let cool completely.
- In a spice grinder, coarsely grind the toasted coriander and cumin seeds.
- In a medium bowl, combine the chopped almonds and ground coriander-cumin mixture.
- In the same skillet, toast 2 tablespoons sesame seeds for 1 1/2 minutes, or until golden. Let cool completely.
- Toast 1/4 cup unsweetened shredded coconut in the skillet for 1 minute, stirring constantly, until golden. Let cool completely.
- Grind the sesame seeds and coconut in the spice grinder to a coarse powder.
- Add the sesame-coconut mixture to the almond-spice mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- In a large saucepan, combine 1 lb carrots, peeled and chopped, with 2 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until tender.
- Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to dry.
- Remove from heat and coarsely mash the carrots with a fork.
- Stir in 6 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon harissa paste (or substitute), 1 teaspoon ground cumin, and 1 teaspoon grated fresh ginger.
- Season with salt and pepper to taste.
- Transfer the carrot puree to a serving bowl. Serve immediately or chill for later. Serve with warm pita bread, olive oil, and the dukka spice mix for dipping.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
16g
Carbs
5g
