Egyptian Spiced Carrot Puree

Description

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. It’s typical of north africa’s 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.

Ingredients

• Blanched Almonds
• Coriander Seed
• Cumin Seeds
• Sesame Seeds
• Unsweetened Dried Shredded Coconut
• Salt
• Fresh Ground Pepper
• Carrots
• Extra Virgin Olive Oil
• White Wine Vinegar
• Harissa
• Ground Cumin
• Ground Ginger
• Pita Bread

Instructions

1. In a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 4 minutes
2. Transfer to a work surface to cool, then finely chop
3. Add the coriander and cumin seeds to the skillet and toast, stirring, until fragrant, about 2 minutes
4. Transfer to a spice grinder and let cool completely, then coarsely grind
5. In a medium bowl, mix the ground almonds with the spices
6. Add the sesame seeds to the skillet and toast over moderate heat, stirring, until golden, about 1 1 / 2 minutes
7. Transfer the sesame seeds to the spice grinder
8. Toast the coconut in the skillet over moderate heat, stirring constantly, until golden, about 1 minute
9. Transfer to the grinder and let cool completely
10. Grind the sesame seeds and coconut to a coarse powder
11. Add to the almond-spice mixture and season with 1 / 2 teaspoon each of salt and pepper
12. In a large saucepan, cover the carrots with water and bring to a boil
13. Reduce the heat to moderate and simmer until tender, about 20 minutes
14. Drain the carrots and return them to the saucepan
15. Cook for 30 seconds over medium heat to dry thoroughly
16. Remove from the heat and coarsely mash the carrots with a fork
17. Stir in the 6 tablespoons of olive oil, the vinegar, harissa, ground cumin and ginger
18. Season with salt and pepper
19. Transfer the carrot puree to a bowl and serve with torn pita, olive oil and the spice mix