If you didn't try this ambrosial dish during the Christmas season, try it now; you will be stunned...
I first had it many years ago in California and then forgot about it. The recipe was like rediscovering my past.
But it is extremely rich, with masses of butter.
67goingon50 adapted the recipe to cut cholesterol and to make it a 'less than a meal, more than a snack' dish for a small household.
Skinnier Carrot, Cashew & Date Spread with Potato Foccacia |
Middle Eastern Cookbook author Bethany Kehdy's original recipe for Carrot & Cashew Moutabel - a Syrian dip with tahini but no chickpeas - was a surprise for the blogger.
I first had it many years ago in California and then forgot about it. The recipe was like rediscovering my past.
The dip is extraordinary: slightly sweet, crunchy, incredibly more-ish and with unique mind-boggling flavours. It's also vegetarian with a vegan option, fairly wallet-friendly and easy to prepare -- godsends at this time of year.
67goingon50 adapted the recipe to cut cholesterol and to make it a 'less than a meal, more than a snack' dish for a small household.
Cost: £2
Serves: 2 with bread and/or vegetable crudités or more as an appetiser
Ingreds:
Base
250gm/9 oz carrots, pref organic, roughly chopped
1/4 tsp caraway seeds
1.5 tablespoons tahini
juice & zest of half a lemon
Topping
min 15-max 25gm/min 1/2-max scant ounce butter/coconut oil/vegan butter
22.5gm/ 3/4oz unsalted cashews
30gm/generous 1oz finely chopped best dates*
good pinch cinnamon
1 tbsp unsweetened shredded coconut
Serve with: pitta or flatbread, raw veg like peppers, cauliflower, celery
Method:
Base
Serve with toasted pitta bread triangles or warm flatbreads plus celery, cauliflower and pepper sticks
Bethany Kehdy 'The Jewelled Table', Hardie Grant (£25)
Comments:
Serves: 2 with bread and/or vegetable crudités or more as an appetiser
Ingreds:
Base
250gm/9 oz carrots, pref organic, roughly chopped
1/4 tsp caraway seeds
1.5 tablespoons tahini
juice & zest of half a lemon
Topping
min 15-max 25gm/min 1/2-max scant ounce butter/coconut oil/vegan butter
22.5gm/ 3/4oz unsalted cashews
30gm/generous 1oz finely chopped best dates*
good pinch cinnamon
1 tbsp unsweetened shredded coconut
Serve with: pitta or flatbread, raw veg like peppers, cauliflower, celery
Method:
Base
- Slice carrots thinly to save energy
- Boil carrots in large amount of boiling salted water over high heat 10mins or until a knife goes through without resistance (it could take up to 20 mins); drain well
- Toast seeds in a dry frying pan over med heat until aromatic; cool
- Blitz carrots, seeds & tahini in a blender
- Stir in lemon juice & zest
- Season with salt & pepper to taste
- Pour into serving dish; use back of spoon to make a wide well in the centre
- Spoon in topping
Topping:
- Melt butter in small pan over med in
- heat until bubbling; add cashews
- Stir and toss cashews for 2-5 mins until nuts are golden brown: watch it like a hawk; the nuts will burn easily
- Take off heat; stir in dates & cinnamon
- Sprinkle with coconut
- Arrange in the well of the carrot di/.,mn
*some greengrocers sell individual Medjool dates
Bethany Kehdy 'The Jewelled Table', Hardie Grant (£25)
- 'You've made carrot lovely; it's a completely unique flavour!' Political Agent
- 'Delicious; the pepper strips go really well with it!' Campaign Manager
- 'A revelation; such an unexpected treat.' Retired writer
- Organic carrots are recommended; the flavour is so much better and nowadays are well priced at a pound for 500gm.
- see 15-minute flatbread for easy yeast & sugar free puffy bread
First courses/canapes NavBar: Recipes II (bottom of page)...
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