Pureed Carrot Perogies with Egyptian Spices
2 T toasted ground almonds
1 T ground coriander seeds
1 T ground cumin
2 T finely cut unsweetened coconut, toasted
1/2 t salt
1/2 t pepper
2 c pureed carrots
2 T tahini
1/4 t ground ginger
1 t harissa
Boil carrots to make 2 cups of carrot puree. Use just enough of the cooking liquid to puree the carrots in a food processor or blender. If the mixture is runny, then cook over medium heat to make it thicker.
Toast almonds in a hot pan. When lightly toasted, move them to a small bowl. Toast the coriander and cumin in the same pan. Just heat lightly and when lightly heated, add to the almonds. Toast the coconut lightly and add to same bowl. Add salt, pepper and ground ginger.
Mix the spices with the carrot puree. Add the tahini and harissa and mix until well blended.
Use about a teaspoon in a perogy skin. See my previous post on making the perogy dough.
Boil in salted water and serve with butter, sauted onions and sour cream. Can be frozen before boiling. Cook the frozen perogies by dropping into salted, boiling water while they are still frozen.