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      • Mediterranean Culinary Concept – March 21-22, 2023
      • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
      • Diet, Global Health and Climate – September 15, 2022
      • Positive Nutrition – September 15, 2022
      • MDR Summer Connect 2022
      • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
      • Ambassador’s Breakfast 2022
    • Recipes
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    • Contact
      • Home
      • About
      • News
      • EVOO Library
        • MDR® EVOO World
      • Med Live
      • Events
        • Mediterranean Culinary Concept – March 21-22, 2023
        • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
        • Diet, Global Health and Climate – September 15, 2022
        • Positive Nutrition – September 15, 2022
        • MDR Summer Connect 2022
        • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
        • Ambassador’s Breakfast 2022
      • Recipes
      • Sponsors
      • Contact
        Braised Giant Beans with Spinach (Gigantes me Spanaki)
        The Ultimate Mediterranean Bowl

        Roasted Carrot, Charred Date and Pistachio Dukkah

        Roasted Carrot, Charred Date

        Ingredients:

        Yield: 4 servings

        • servings 3 tablespoons extra virgin olive oil, divided, plus more for garnish
        • 24 multicolored baby carrots, cleaned and ends trimmed short
        • 2 cloves garlic, crushed
        • 6 thyme sprigs, fresh
        • 2 oranges, juice of and zest
        • 3 tablespoons pistachio dukkah spice (recipe follows)
        • 12 Medjool dates, split and pit removed
        • 1/3 cup labneh (recipe follows)
        • As needed micro cilantro for garnish

        Method:
        Preheat the oven to 325°F.
        In a large ovenproof sauté pan over medium-high heat, add 2 tablespoons of olive oil and the carrots. Gently roll the carrots to get color on each side, about 5 minutes per side. Add the thyme and the crushed garlic cloves and place in the pre-heated oven for 5 minutes.
        Remove the carrots from the oven and toss in a mixing bowl with the zest and juice of one orange and the remaining 1 tablespoons of olive oil. Set aside.
        In the same sauté pan over medium heat, add the dates and sear on the split side until golden, about 3 minutes. Remove from heat, and toss the dates in the bowl with the carrots.
        Take a large platter or 4 plates and smear the labneh on the bottom of the plates in a circle, covering almost the entire bottom. Season the labneh with the sprinkling of pistachio dukkah spice.
        If using individual plates, place 6 carrots on each plate. If not, pile all of the carrots on the platter. Scatter the seared dates over the top.
        To finish the dish, top with a few sprigs of micro cilantro. Drizzle extra virgin olive oil over the top and garnish with orange zest from the remaining orange. Serve right away.

         

        Pistachio Dukkah Spice

        Ingredients:

        • ¼ cup sesame seeds
        • ½ cup pistachios
        • 4 tsp. coriander seeds, whole
        • 4 tsp. cumin seeds, whole
        • ½ tsp. black pepper, fresh cracked
        • 1 tsp. sea salt

        Method:
        Preheat oven to 350F. Spread the pistachios over a baking tray and cook in preheated oven for 3-4 minutes or until toasted.
        Place the toasted pistachios in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
        Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the pistachios.
        Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the pistachio mixture and mix well. Ready to enjoy.

        Share

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