sharing recipes from one generation to the next
I have a food spattered, dog-eared edition of Claudia Roden’s inspiring tome, “The New Book of Middle Eastern Food”. It’s been my go-to guide for Lebanese, Turkish, Persian, Moroccan and Egyptian food for more than twenty years.
My dear friend H shares a similar upbringing to Roden. Of Greek/Turkish heritage, he was born and raised in Egypt before coming to Australia as a young man. He often talks wistfully of the food cooked by his mother and grandmother, of spices and simple rustic ingredients. If my book’s on the kitchen bench when he visits, he’ll pick it up, thumb through the pages, stop, examine a recipe, then tell me a wonderful story of food memories relating to family in Egypt.
This one’s for you dear friend!
750g organic carrots
2 cloves of garlic
2 teaspoons ground cumin
1/2 teaspoon Harissa
1 teaspoon sea salt
Juice of 1 large lemon
125 ml olive oil
Peel the carrots, cut into chunks then steam until soft.
In the food processor, chop the garlic cloves. Add the carrots and purée until smooth. Add the cumin, lemon juice and Harissa and blitz again. With the motor running, pour in the lemon juice then slowly add the olive oil.
Season to taste with sea salt and freshly ground pepper.
This is a fantastic vegetable accompaniment to roast lamb when served warm, but also makes an excellent dip.
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I love Claudia Roden’s biographical notes nearly as much as the recipes.
Me too!! I have been a devotee for a good 25 years!!
Oh, how lovely! This would make wonderful spread for sandwiches, or a dip with veggies and crackers.
Thanks Lidia! You’re right, it’s a very versatile dish!
Salad looks delicious. I make something similar with raw grated carrots. Love Claudia Roden’s books!
Thanks. I love carrots and think they need to take more of a starring role rather than being relegated to their normal position in the background. Yes, I love Claudia Roden’s work. I love her ability to tie regional dishes to social history and the evocative way she tells the story! Bedtime reading AND cookbook.
The best kind of cookbook!
Cumin really enhances by taste and aroma. Definitely, cumin goes well with fresh sweet carrots. What do you serve this side with?
I served the carrots with simple grilled lamb cutlets, it was delicious!
Beautiful! By the way, I think we may “need” to do Claudia Roden’s Middle Eastern Food as one of our cook book book club books. 🙂
I agree fully, I love her books and have several covering different cuisines.