Carrot Purée and Dukkah

Carrot Purée and Egyptian Spice Mix with Nuts and Olive Oil

Serves: 8

For the Carrot Purée

• 2 pounds carrots, peeled and cut into 2-inch lengths
• 6 tablespoons extra-virgin olive oil, plus more for dipping
• 2 tablespoons white wine vinegar
• 4 teaspoons harissa (page 152)
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• Salt and pepper to taste
• Torn pieces of French baguette

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 purée that sticks together but still has rough pieces throughout.

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

For the Dukkah

• ½ cup blanched almonds
• 3 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 tablespoons sesame seeds
• ¼ cup unsweetened dried shredded coconut
• ½ teaspoon salt
• ½ teaspoon freshly ground black 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 purée in separate bowls with torn chunks of crispy baguette and olive oil. Dunk the bread in the oil, dredge it in the dukkah, and spread it on the carrots.