By NcMysteryShopper on August 17, 2005
"The Egyptian spice blend known as dukka includes toasted ground cumin, coriander and sesame seeds; Sortun gives it a twist by adding toasted coconut. The carrot dish here is traditionally eaten by first dipping bread in oil and then in the dukka before spooning the puree on top. It’s typical of North Africa’s qimia--a version of tapas or meze. Harissa is a fiery Tunisian spice paste. It is available in jars and tubes at many specialty food shops. If you cant find it, i have read that you can sub chili garlic paste or other hot sauce, but I bet the harissa is much better. MAKE AHEAD: The recipe can be prepared up to 2 days ahead. Refrigerate the carrots and store the spice mixture at room temperature."
Serving Size: 1 (139 g)
Servings Per Recipe: 8
"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"."
"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. "
"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!"