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    You are in: Home / Recipes / Egyptian Spiced Carrot Puree Recipe
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    Egyptian Spiced Carrot Puree

    Average Rating:

    3 Total Reviews

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    • on July 19, 2009

      I agree with currybunny that the carrots should be processed instead of mashed. The dish was very oily. I would suggest subbing lemon juice for the vinegar, which was way too powerful for the gentle sweetness of the carrots. I generally like cumin, but I thought the tsp of cumin unnecessary to the point of overpowering. The dukka didn't help. It was okay, but a lot of work for just "okay".

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    • on October 15, 2005

      Oh this was good! I wasn't sure what DH would make of it, but he gave it an unreserved 5 stars (I nearly fell off my chair). The carrots and spicy harisa paste really compliment each other. I'd had a jar of harrissa paste lurking unopened in my store cupboard, so was pleased to find a recipe to use it in. I really liked the dukka too, and have since used it as a topping to other dishes.

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    • on October 13, 2005

      This was such a nice, tangy carrot dish, so good with a Nth African meal with lots of dishes! I must confess I used a much easier dukkah recipe, #20897 though. I think next time I'd puree this in my food processor rather than roughly mashing it, but that's just personal preference. Love the harissa, I'd probably recommend subbing with sambal olek if you really must - harissa is the best though!

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    Nutritional Facts for Egyptian Spiced Carrot Puree

    Serving Size: 1 (139 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 207.3
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 3.3 g
    Cholesterol 0.0 mg
    Sodium 85.0 mg
    Total Carbohydrate 15.1 g
    Dietary Fiber 5.6 g
    Sugars 5.6 g
    Protein 3.2 g

    The following items or measurements are not included:

    white wine vinegar

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