Egyptian Spiced Carrot Puree

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Egyptian Spiced Carrot Puree

 

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, buy or make with group file recipe

1 teaspoon ground cumin

1/2 teaspoon ground ginger

torn pita bread or thinly sliced baguette, for serving

 

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.

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.

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, olive oil and the spice mix.