Real African Dishes: [MC-AllEthnic-Recipes] Carrot Purée and Egyptian Spice Mix with Nuts and Olive Oil

* Exported from MasterCook *

       Carrot Purée
and Egyptian Spice Mix with Nuts and Olive Oil

Recipe By     :"Spice : Flavors of the Eastern Mediterranean" by Ana Sortun
Serving Size :
8     Preparation Time :0:00
Categories    :
LowCal (Less than 300 cals)     LowerCarbs

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                        For the Carrot Purée:
2             pounds carrots -- peeled and cut into 2-inch lengths
6        tablespoons extra virgin olive oil -- plus more for
dipping
1         tablespoon white wine vinegar
4          teaspoons harissa
1           teaspoon ground cumin
     1/2      teaspoon ground ginger
1           teaspoon finely chopped garlic
                        To serve: -- Torn pieces of french baguette
                        Salt and pepper to taste
                        For the Dukkah:
     1/2           cup blanched almonds
3        tablespoons coriander seeds
2        tablespoons cumin seeds
2        tablespoons sesame seeds
     1/4           cup unsweetened dried shredded coconut
     1/2      teaspoon salt
     1/2      teaspoon freshly ground black pepper

To Make the Carrot Purée:
1. In a large saucepan over high heat, cover the carrots
with water and
bring to a boil. Reduce the heat to medium and simmer
until tender, about
20 minutes. Drain the carrots and return them to the
saucepan. Cook for 30
seconds over medium heat to thoroughly dry them. Remove
the carrots from
the heat and coarsely mash them with a fork or whisk. You
should have a
coarsely ground carrot puree that sticks together but
still has rough
pieces throughout.

2. Stir in the olive oil, vinegar, harissa, cumin,
ginger, and garlic.
Season the mixture with salt and pepper.

To Make the Dukkah:
1. In a medium skillet over medium heat, toast the
almonds until golden,
about 4 minutes. Transfer the almonds to a work surface
to cool, and then
finely chop them.

2. Put the coriander and cumin seeds in the same skillet
and toast,
stirring, until fragrant, about 2 minutes. Transfer the
seeds to a spice
grinder and allow them to cool completely before coarsely
grinding.

3. In a medium bowl, combine the almonds with the ground
spices.

4. Put the sesame seeds in the skillet and toast them
over medium heat,
stirring until golden, about 2 minutes. Transfer to the
spice grinder.

5. Toast the coconut in the skillet over medium heat,
stirring constantly
until golden, about 2 minutes. Add the toasted coconut to
the grinder and
let it cool completely.

6. Grind the sesame seeds and coconut to a coarse powder.
Combine with the
almond and spice mixture and season with salt and pepper.

7. Serve the dukkah and carrot puree in separate bowls
with torn chunks of
crispy baguette and and olive oil. Dunk the bread in the
oil, dredge it in
the dukkah, and spread on the carrots.

Yield : Serves 8

AuthorNote: I discovered this Egyptian spice mix called
dukkah when I had
the pleasure of working with Claudia Roden during a
lecture she delivered
on Middle Eastern food at Boston University in November
2000. Together, we
gave culinary students and friends of the university a
sense of the
flavors and history of Arabic cooking. With the addition
of coconut to the
spice and nut mixture, we offered a twist on the more
traditional dukkah.

Dukkah is incredibly versatile. I've seen versions that
include nigella
seeds and dried mint. It can be eaten as a simple bread
condiment along
with olive oil, but it's also delicious on seared sea
scallops and duck,
or in a salad of raw fennel and orange. Dukkah is also
fantastic in the
summertime sprinkled on sliced tomatoes.

At Oleana, our menu begins with the pret-a-manger, which
are bread
condiments. This recipe is for two of the most popular
ones.

Cuisine:
"Egyptian"
Source:
"Food&Wine, Aug 2002"
S(Formatted by Chupa Babi):
"June
2013"
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Per Serving (excluding unknown items): 231 Calories; 19g
Fat (67.8%
calories from fat); 4g Protein; 16g Carbohydrate; 5g
Dietary Fiber; 0mg
Cholesterol; 175mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
2
Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

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