Egyptian Spiced Carrot Puree
The Egyptian Spiced spice blend known as dukka includes toasted ground cumin, coriander and sesame seeds; Ana 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.Plus: More Appetizer Recipes and Tips
The recipe can be prepared up to 2 days ahead. Refrigerate the carrots and store the spice mixture at room temperature.
Harissa is a fiery Tunisian spice paste. It is available in jars and tubes at many specialty food shops. Adding all four teaspoons of harissa to this dip might make it too spicy for you, so mix it in gradually and taste as you go.
Pita chips or slices of cucumber.