Real African Dishes: [MC-AllEthnic-Recipes] Egyptian Spiced Carrot Coconut Dip

Friday, February 24, 2012

[MC-AllEthnic-Recipes] Egyptian Spiced Carrot Coconut Dip - 15g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Egyptian Spiced Carrot Coconut Dip

Recipe By :Chef Ana Sortun
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup blanched almonds -- . or hazelnuts
1/4 cup coriander seeds
2 tablespoons cumin seeds
2 tablespoons sesame seeds
1/4 cup unsweetened dried shredded coconut
Salt and freshly ground pepper
2 pounds 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
To serve: -- Torn pita bread or thinly sliced baguette

1.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.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.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 or cucumber
slices, olive oil and the spice mix.

Serves 8

Make Ahead: The recipe can be prepared up to 2 days ahead. Refrigerate the
carrots and store the spice mixture at room temperature.

Notes: Harissa is a fiery Tunisian spice paste. It is available in jars
and tubes at many specialty food shops.
Adding all four teaspoons of harissa to this dip might make it too spicy
for you, so mix it in gradually and taste as you go.

Cuisine:
"MidEastern"
Source:
"Food & Wine, August 2002, From Vegetable Plot, Editor's Picks: Grace
Parisi's Favorite F&W Recipes"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 206 Calories; 16g Fat (66.7%
calories from fat); 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0