Lavendulas Oriental Spread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 3 mins |
| Total Time | 23 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g date (s), pitted
- 50 g apricot (s), dried
- 1 small clove garlic
- 2 teaspoons curry powder
- 0.5 teaspoon ½ salt
- some black pepper, fresh from the mill
- 0.5 teaspoon ½ harissa paste
- 0.5 teaspoon ½ cumin
- 1 teaspoon black cumin
- 300 g cream cheese
- 1 tablespoon oil, preferably nut oil, such as pistachio oil or hazelnut oil
- possibly milk if the spread is too firm
Print Recipe
Pin Recipe Instructions
- Roast the black cumin in a pan dry, without oil, so that the essential oils are released. Let cool down. In the blender, chopper, grind the dried fruit and the clove of garlic. Add the spices. Caution: after you have added the black cumin, do not shred it any more, otherwise the seeds will be destroyed. Mix in the cream cheese and oil. If the spread is too dry or firm for you, you can stir it more smoothly with a little milk. Enjoy on freshly baked bread. The spread tastes so good that even the sultan bursts!
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