how to cook good food

recipes for food lovers

  • Home
  • About
    • Testimonials
  • Recipe Archive
    • Snacks and starters
      • Breads
      • Soups
    • Main dishes
      • Fish dishes
      • Meat dishes
      • Seafood
      • Vegetable dishes
      • Vegetarian dishes
    • Puddings
      • Ice Cream
      • Desserts
      • Tea time treats
  • Supper Club
    • In The Press
    • Allergies & Dietary Requirements
    • The Gin Kitchen Supper Club with A Table Outside
  • Learn to cook
    • Sourdough Demos
    • Kids Cookery Lessons in Surrey and Pop Up Bake Clubs
    • Adult Cookery Lessons in Surrey with Laura Scott
    • Corporate cookery classes
  • Food Orders/At Home Dining
  • Contact Me
You are here: Home / Snacks and starters / Middle Eastern Carrot Dip with Home Made Flatbreads

Middle Eastern Carrot Dip with Home Made Flatbreads

November 4, 2011 by Laura Scott 8 Comments

Jump to Recipe Print Recipe

One of the disadvantages of moving out of London is the lack of  variety in the local restaurants.  I miss the  local Thai (that actually uses proper chilli heat), the Southern Indian food, the Dim Sum and The Persian Restaurants.  There are loads of great gastro pubs, but sometimes you just get a craving for a dish with a proper bit of spice in it.

middle eastern carrot dip

Some of my favourite restaurants were around  Bayswater and Edgware road . Maroush, Ranoush, Al Waha, Hafez were the places to go for beautifully cooked meats served with fluffed up rice and pipng hot flatbreads and their accompanying dips.  All washed down with the most exotic tasting fruit cocktails.

middle eastern carrot dip

So, whenever I get a craving for Middle Eastern food, I now have to  turn to my cookbooks and get cooking. I love trying out new flavours and techniques, like this recipe for a middle eastern carrot dip. So, I set myself a challenge. Why not try to re-create some of those flatbreads at home and make a delicious dip to go with them.

middle eastern carrot dip

That is what I have done here, and I have to say I could not believe how good they both tasted. It took me back to all those familiar flavours………

The recipe for the dip is adapted from Claudia Roden’s “New  Book of Middle Eastern Food“. In the book it is called “Boiled Carrot Salad”, but seeing as the carrots are blitzed up with the dressing I thought it acceptable to re-name it a dip!

The recipe for the flatbreads comes from “Bread” by Eric Treuille and Ursula Ferrigno. I use this book often because I love the layout of the recipes and the clarity of the instructions. I have not changed the recipe, simply re-created it.

middle eastern carrot dip
Print

Middle eastern carrot dip

A Middle Eastern carrot do-which makes an ideal starter along with some home-made flatbreads.

Course Appetizer
Cuisine Middle Eastern
Keyword middle eastern carrot dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Laura Scott

Ingredients

  • 500 carrots peeled & chopped
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 3 tbsp white wine vinegar
  • 4 tbsp olive oil
  • 1/2 tsp ground ginger
  • 1/2 clove garlic crushed
  • salt & pepper
  • black olives, sumac, olive oil to garnish

For the flatbreads:

  • 500 g strong white flour
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/2 tsp sugar
  • 300 ml water tepid

Instructions

  1. Boil the carrots in salted water until they are very soft (20 minutes approx)
  2. Drain and put  into a food processor with all the other ingredients or mash by hand
  3. Transfer to a bowl and let the mixture cool
  4. Before serving add your chosen garnishes
  5. Serve with the home-made flatbreads

For the flatbreads:

  1. Put the flour in your mixer with the dough hook attached, or in a big bowl if kneading by hand
  2. Add the yeast, salt, sugar, oil and water
  3. Knead for 15 minutes. Dough may feel stiff to begin with but it relaxes as you knead
  4. Put the dough in an oiled bowl and leave to rise for 1 & 1/2 hours until double in size
  5. Knock back and rest for 10 minutes
  6. Divide dough into 8 pieces
  7. Roll out each ball into a thin large circle shape using flour to help you if it is sticking to the worktop
  8. I dry fried my breads in a large heavy based frying pan (on a med-high heat) with brilliant results and cook in under 5 minutes

  9. Keep wrapped in a tea towel to prevent the breads from drying out

 

 

Share via:

  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Related

Filed Under: Snacks and starters, Vegetable dishes, Vegetarian dishes Tagged With: Carrots, cumin, dips, dried yeast, Flatbreads, garlic, ginger, granulated sugar, Middle Eastern Food, olive oil, olives, paprika, Party food, salt, starter, strong white flour, sumac, Wine vinegar

« Posh pickled onions for a gift
Christmas Pudding Truffles »

Comments

  1. Ren Behan says

    November 4, 2011 at 11:26 am

    A lovely recipe and a great way to showcase carrots! I love Claudia Roden’s recipes and this is a great adaptation x

    Reply
    • laura says

      November 4, 2011 at 2:13 pm

      Thanks Ren, Glad you like it. I love a recipe that is easy yet tasty. Claudia Roden is fantastic I agree! x

      Reply
  2. working london mummy says

    November 4, 2011 at 9:04 pm

    Absolutely delicious. Such a good idea. I am going to have to try this out as my little one loves dips.

    Reply
    • laura says

      November 6, 2011 at 7:49 am

      Well It is always handy to have a dip recipe to hand and this is far easier than houmous as it doesn’t involve soaking chickpeas overnight!

      Reply
  3. Choclette says

    November 6, 2011 at 3:39 pm

    This looks so delicious and I so love the warm orange colour. Despite my love of Middle Eastern food, I only discovered sumac a year or so ago – how did I miss that I wonder! Now you’ve put me in the mood for dips and I want to have a party so I can have lot of bowlfuls of dips and home made flatbreads – ahhhhh!

    Reply
    • laura says

      November 6, 2011 at 5:32 pm

      Yes we’re nearly into party season here too. Have my husband’s 40th in December so need lots of dips and breads for the masses! I agree with you, sumac is a wonderful spice isn’t it?! x

      Reply
  4. Claire says

    January 17, 2012 at 10:35 pm

    I have rediscovered carrots recently with a great riverford recipe of roasted carrots crushed with cumin and feta. This recipe really sounds like it could do the trick too! And kids love dips, so everyones a winner!

    Reply
    • laura says

      January 18, 2012 at 9:55 am

      Wow carrots with cumin & feta sounds like a great combination. I do love my carrots and luckily the kids love them too. Am going to try and grow some in the allotment this year x

      Reply

Feel free to leave me a comment. I would love to hear your thoughts! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

Subscribe to How to Cook

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Recommended by Muddy Stilettos Little Black Book of Best Businesses
Local Food Britain Approved Member

Follow me on Instagram

Pancake day ideas. Wholemeal pancakes with espress Pancake day ideas. Wholemeal pancakes with espresso butter and caramelised bananas. To make the espresso butter blend softened butter with maple syrup, coffee essence and a spoon of espresso powder or a half shot of strong coffee. Also good with a pinch of cinnamon.
#pancakeday #wholemealpancakes #pancakes #shrovetuesday #pancakestack #feedfeed #thebakefeed #recipeoftheday #foodphotography #surreyfoodie
Finally got around to starting my daughter’s bro Finally got around to starting my daughter’s bronze DofE skills training. Week One are these @meerasodha vegan choc chip cookies which were in @guardianfeast this weekend. Nine more weeks to go...
#dukeofedinburghaward #bronzeaward #dofebronze #bakingskills #cookingskills #learntocook #teencook #feedfeed #thebakefeed #veganbaking #chocolatechipcookies #lifeskills
Testing out a supperclub dish which is pork belly Testing out a supperclub dish which is pork belly based without the skin but the skin itself is probably even better than the main course. Thanks to @bensbutchery for my supplies including shin of beef - braising it Asian style. #crackling #porkcrackling #localproduce #locallysourced #epsom #surreyfood #recipetesting #epsomsupperclub #surreychef
We had 10 (2 didn’t want to be photo’ed) keen We had 10 (2 didn’t want to be photo’ed) keen cooks in the kitchen yesterday for my half term pop up bake club. They went home with bags of veggie & cheese soda bread rolls, veggie packed spring rolls (big hit) and oaty chocolate energy balls. A perfect way to spend a rainy afternoon!
#popupbakeclub #epsom #surrey #learntocook #halftermfun #kidscookery #lifeskills #healthyeatingideas #surreychef #foodeducation #surreyhills
Our summer solstice supper with @atableoutside at Our summer solstice supper with @atableoutside at @theginkitchen has already sold out! So if you’d like to come along to our next collaborative event we’re holding a Harvest Moon supper. Gin  cocktails paired with each course on the 3rd of October. There are welcome cocktails, a tour of the distillery and an after dinner liqueur which is always a surprise and always delicious. Tickets are now available to book via A Table Outside website.
See you there...
#harvestmoon #supperclub #epsomsupperclub #atableoutside #theginkitchen #seasonalsupper #artisangin #dorking #surreyhills #popupdining #gincocktails #surreychef #surreyproduce #localproduce #hellodorking #surreylife
Testing out flavour combinations for the veggie & Testing out flavour combinations for the veggie & cheese packed soda bread rolls on next week’s pop up bake club. These ones have sweet potato & mature cheddar in them and are very light & fluffy with a crusty top. Will be trying them with lunch today. #popupbakeclub #epsom #surrey #halftermactivities #kidsinthekitchen #lifeskills #learntocook #cookeryclass #surreychef #surreyfood #halftermbaking #surreyhills
Highlight meal of the year so far @supawan_thaifoo Highlight meal of the year so far @supawan_thaifood - soft shell crab, crispy noodle fried prawns, duck curry with lychees, braised pork belly, papaya salad, morning glory, jasmine rice with lychee sorbet to finish. Forgot to order the aubergine larb so need to go back...
#supawanthaifood #kingscross #caledonianroad #londonfood
Last night’s vegan valentine supperclub dessert. Last night’s vegan valentine supperclub dessert. Dark chocolate mousse on a biscuit base, whipped coconut cream, rose petals & a chocolate chip cookie to dip into the mousse.  #vegansupperclub #epsomsupperclub #popupdining #veganvalentine #epsom #surreychef #surreylife #feedfeed #veganbaking #surreyvegan #cheflife #plantbasedfoodie #uksupperclubs
Black dal having a night sitting in the fridge to Black dal having a night sitting in the fridge to develop the flavour before tomorrow’s vegan supperclub. It’s so different to a red lentil dal and has such a delicious flavour. Thanks m looking forward to seeing what everyone thinks of it. #vegansupperclub #epsomsupperclub #popupdining #epsom #surreychef #cheflife #veganfood #plantbased #blackdal #uksupperclubs
Another batch of vegan hob nobs baked and blitzed Another batch of vegan hob nobs baked and blitzed for the base of this Thursday’s vegan supperclub dessert. Almost a shame to turn them crumbs when they taste so good. #epsomsupperclub #vegansupperclub #epsom #surreyfood #popupdining #veganbaking #plantbasedrecipes #veganvalentines #feedfeed #thebakefeed #surreychef
Trying out vegan cookie recipes for This Thursday’s vegan valentine supperclub. The vegan hob nob base for the chocolate mousse is ready to go and these cookies will go perfectly as an added chocolate bonus AND the vegan chocolate truffles being by served with coffee will finish off the evening perfectly so long as everyone loves chocolate 🍫 🍫🍫🍫🍫🍫🍫🍫🍫 #vegansupperclub #epsomsupperclub #vegancookies #chocchipcookies #feedfeed #thebakefeed #epsom #surreychef #veganvalentine #surreyfoodie #popupdining #vegancookies #plantbasedbakes
Private dinner last night in London and here is th Private dinner last night in London and here is the dessert. Passion fruit & mango meringue roulade.  #privatechef #privateevents #cheflife #feedfeed #thebakefeed #meringue #roulade #dessert #foodandwine
Load More… Follow Laura
This error message is only visible to WordPress admins
HTTP Error. Unable to connect to the Instagram API. Feed will not update.
Ranked 69 in the Foodies100 Index of UK Food Blogs Foodies100 UK Food Blogs

As Seen In…

  • The Guardian
  • SurreyMummy
  • Mindful Mum
  • Marie Claire
  • Dotcomgiftshop

Copyright

All site content (words, images & recipes) are the property of Laura Scott and How to Cook Good Food. All rights reserved.

Please ask permission before republishing my content.

Legal

  • Home
  • Copyright
  • Privacy Policy
  • Contact Laura

Copyright © 2021 · Laura Scott and How To Cook Good Food
Surrey Web Design

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.