Carrot puree and Egyptian spice mix with nuts and olive oil (Dukkah) from Spice - Flavors of the Eastern Mediterranean (page 6) by Ana Sortun

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chickpea crepes (Socca/farinata); Francisco's manaaeesh

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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Reviews about this recipe

  • Lottie and Doof

    The carrot puree is bright and spicy and I could (and do!) eat it by the spoonful...we love dipping a hunk of break in olive oil and then dukkah... before spreading it with carrots.

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