A popular spread on warm pita bread from North Africa will welcome guest.
الجزر مع هريسة والمكسرات
/aljuzur mae harysat walmukasarat/
Serves 4
1 Tbs. (15 ml) each: olive oil, organic butter and organic lemon juice
10 organic carrots, peeled and slice thinly
1 cup (240ml) organic each: vegetable broth or stock and plain (dairy-free) yogurt
zest of one organic orange and lemon
1 Tbs. (15 ml)
1 crush clove of garlic
2 tsp. (10 g) or more harissa paste
3 1/2 Tbs. (50 g) unsalted chopped nuts (example pistachios)
1. Heat the oil and butt over medium-high heat.
2. Sauté the carrots about 6 minutes, until soft.
3. Add the broth/stock, turn down to medium-low, cover and cook another 25 minutes.
4. Transfer carrots to a food processor, process, then let them cool.
5. Add orange zest, garlic, harissa, half the lemon zest and black pepper (to taste).
6. Stir to combine.
7. Mix yogurt, lemon juice, and remaining lemon zest.
8. Spread yogurt mixture on a serving plater and spoon carrot mixture on top.
9. Sprinkle with the nuts and drizzle with little olive oil before serving.
-modified "Mother Earth Living"
