Baharat Carrot Mezze
Makes about 3 cups.
The joyful flavors of Bazaar Baharat, ginger and hot chilies complement the mild sweetness of the cooked carrots in this dish — and a crunchy sesame-almond topping adds contrasting texture. Make the salad a few hours before serving to allow the flavors to meld. Serve with crackers or pita.
For the salad:
2 pounds carrots, peeled & cut in 1½” chunks
2½ teaspoons Bazaar Baharat
¾ teaspoon ground ginger
¾ teaspoon ground cumin
½ teaspoon Sicilian chile flakes, crumbled
¼ teaspoon ground cayenne
1 teaspoon tomato paste
6 tablespoons olive oil
3 tablespoons white wine vinegar
Freshly squeezed lemon juice, to taste
Sea salt & black pepper, to taste
Put the carrots into a large, heavy saucepan and add enough water to cover them. Set the pan over medium-high heat until the water boils, then reduce heat and gently simmer until the carrots are tender and easily crushed, about 15–20 minutes.
Make the topping by mixing the ingredients together. Set aside.
Drain the carrots, then return them to the saucepan. Set the pan over low heat to further dry the carrots, about 30 seconds. Turn the heat off. Roughly crush the carrots with a fork or potato masher. Add the remaining ingredients and stir to combine. Taste and add more salt or lemon juice, if needed.
Just before serving, sprinkle liberally with almond-sesame topping.