Harissa Carrots and Pita Recipes for BCFA Cooking Live!

Harissa Carrots 

Recipe by Chef Kelly Unger of The Rooster & The Carrot Cooking Studio

Serves 4

  • 4 large or 6 medium carrots, cut into pieces the size of your index finger
  • 1 large onion, julienned
  • 1 tablespoon Harissa powder, plus more to taste (McCormick’s brand for example)
  • About ½ cup of water, plus more if needed
  • Olive oil, salt and pepper

In a 12” cast iron skillet, heat about a tablespoon of oil on high and saute the onions until translucent. Add the carrots and cook on medium high heat until they are charred on two sides - about 5 minutes. By this time the onions should be charred as well. Reduce the heat to low, add another tablespoon of oil and when the pan has cooled down a bit, add the harissa and stir to coat all of the carrots. Add about ½ cup of water, stir and cover. Cook the carrots for about 5 more minutes on medium low or at a high simmer until the carrots are fork tender. If the water evaporates before the carrots are cooked, add just enough to finish cooking them. Taste and adjust seasonings. Take carrots off the heat and finish with a drizzle of olive oil and additional sprinkle of harissa if you prefer more heat/spice.

Serve stuffed inside freshly made pita bread with hummus and fresh microgreens or salad greens of your choice. 

Note: if making fresh pita bread, make prior to the start of the Facebook Live event. Pita bread instructions will not be part of this event. Otherwise, purchase pita bread and Harissa powder from Organnons. 

 

Pita Bread 

 

Recipe from the Zahav cookbook by Michael Solomonov

Makes 8 breads

  • 2 ½ teaspoons active dry yeast
  • 2 teaspoons sugar
  • 2 cups all-purpose flour (if using Castle Valley Mill flour, look for hard bolted)
  • 2 cups bread flour
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons olive oil

Mix together ½ cup water, the yeast, and the sugar in a small bowl and let stand until foamy, about 5 minutes.

Combine the all-purpose flour, bread flour, and salt in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until blended. Add the yeast mixture, another ½ cup water and the oil and mix on low until the dough forms a ball that pulls clear of the sides and bottom of the bowl. (If after a minute the mixture doesn’t form a ball, add a tablespoon of water.) The moment the dough starts to pull clear of the bottom of the bowl, add ½ cup water and continue mixing until incorporated. The dough should feel tacky when slapped with a clean hand, but it should not stick. (If it sticks, add more flour, a tablespoon at a time.)

Cover the dough with plastic wrap and let rise at room temperature until doubled in size, about an hour. Alternatively, let it rise in the refrigerator overnight.

Preheat the oven to 500 degrees F, with a rack in the upper third. Place a baking stone or an inverted baking sheet in the oven to preheat as well.

Roll the dough into 8 balls the size of baseballs. Cover with a cloth and let rise until they are about the size of softballs.

Roll each dough ball to about ¼ inch thickness (about the size on a hockey puck) with a floured rolling pin on a floured work surface. Place one or two at a time on the baking stone or baking sheet and bake until puffed and cooked through, about 3 minutes. Serve immediately, or let cool. 


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