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Carrot Purée and Egyptian Spice Mix with Nuts and Olive Oil
- 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
- ½ teaspoon ground ginger
- 1 teaspoon finely chopped garlic
- Torn pieces of french baguette
- Salt and pepper to tase
- 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
Directions:View on Cookstr
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