Middle eastern carrot dip
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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
Servings: 4
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
-
Boil the carrots in salted water until they are very soft (20 minutes approx)
-
Drain and put into a food processor with all the other ingredients or mash by hand
-
Transfer to a bowl and let the mixture cool
-
Before serving add your chosen garnishes
-
Serve with the home-made flatbreads
For the flatbreads:
-
Put the flour in your mixer with the dough hook attached, or in a big bowl if kneading by hand
-
Add the yeast, salt, sugar, oil and water
-
Knead for 15 minutes. Dough may feel stiff to begin with but it relaxes as you knead
-
Put the dough in an oiled bowl and leave to rise for 1 & 1/2 hours until double in size
-
Knock back and rest for 10 minutes
-
Divide dough into 8 pieces
-
Roll out each ball into a thin large circle shape using flour to help you if it is sticking to the worktop
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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
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Keep wrapped in a tea towel to prevent the breads from drying out