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Recipe
Egyptian Spiced Carrot Puree Recipe
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Ingredients
2 lbs carrots, cut into 2-inch lengths .
2 tbsps white wine vinegar .
1/4 c unsweetened dried shredded coconut .
1/4 c blanched almonds or hazelnuts .
4 tsps harissa (see Note) .
torn pita bread or thinly sliced baguette, for serving .
salt .
2 tbsps cumin seeds .
1/2 tsp ground ginger .
fresh ground pepper .
6 tbsps extra-virgin olive oil, plus more for serving .
1/4 c coriander seeds .
2 tbsps sesame seeds .
1 tsp ground cumin
Directions
Step #1 In a medium skillet, toast the almonds over moderate heat, until golden, stirring, about 4 mins.
Step #2 Transfer to a work surface to cool, then finely chop.
Step #3 Add the coriander & cumin seeds to the skillet & toast, until fragrant, stirring, about 2 mins.
Step #4 Transfer to a spice grinder & let cool completely, then coarsely grind.
Step #5 In a medium bowl, mix the ground almonds with the spices.
Step #6 Add the sesame seeds to the skillet & toast over moderate heat, until golden, stirring, about 1 1/2 mins.
Step #7 Transfer the sesame seeds to the spice grinder.
Step #8 Toast the coconut in the skillet over moderate heat, stirring constantly, until golden, about 1 min.
Step #9 Transfer to the grinder & let cool completely.
Step #10 Grind the sesame seeds & coconut to a coarse powder.
Step #11 Add to the almond-spice mixture & season this with 1/2 tsp each of salt & pepper.
Step #12 In a large saucepan, cover the carrots with water & bring to a boil.
Step #13 Reduce the heat to moderate & let simmer until tender, about 20 mins.
Step #14 Drain the carrots & return them to the saucepan.
Step #15 Cook for 30 seconds over med-heat/flame to dry thoroughly.
Step #16 Remove from the heat & coarsely mash the carrots with a fork.
Step #17 Stir in the 6 tbsps of olive oil, harissa, the vinegar, ground cumin & ginger.
Step #18 Spice up with salt & pepper.
Step #19 Transfer the carrot puree to a bowl & serve this with torn pita, olive oil & the spice mix.
Enjoy the Egyptian Spiced Carrot Puree recipe
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easy
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sweet
onion
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