Roasted Heirloom Za'atar Carrots and Labneh
Roasted Heirloom Za'atar Carrots
Ingredients:
350 g carrots
2 1/2 Tbsp extra virgin olive oil
1/2 tsp salt
1 Tbsp za'atar spice
2 Tbsp parsley
1/4 lemon
Directions:
Preheat oven to 425° F.
Place a baking sheet in the oven and leave it there as the oven preheats.
Clean the carrots, add them to a bowl with the extra virgin olive oil and salt. Mix with your hands to combine.
Add the za'atar spice and toss.
Carefully remove the baking sheet from the oven. Arrange carrots in a single layer. Bake in the preheated oven for about 20 minutes or until fork tender and caramelized, stirring once after the 10-minute mark.
Remove the baking sheet from the oven. Place the carrots on a platter. Sprinkle with chopped parsley and lemon juice.
Place dollops of labneh on the sides of the carrots. Drizzle extra virgin olive oil on the labneh and carrots.
Za'atar spice Recipe
Ingredients:
1 Tbsp dried thyme, crushed
1 Tbsp cumin seeds, toasted and crushed
1 Tbsp coriander seeds, toasted and crushed
1 Tbsp toasted sesame seeds
1 Tbsp sumac
½ tsp salt
¼ tsp chili flakes
Directions:
In a small pan over medium heat, toast cumin seeds, and coriander seeds until fragrant, about 2 minutes, then grind or crush with a mortar and pestle. (If you don’t have whole seeds, you can use ground spices).
In a small bowl, add the toasted and ground cumin and coriander, sesame seeds, crushed thyme, sumac, salt, and chili flakes. Mix well. Store in a jar.
Labneh Recipe
Ingredients:
1 32oz Plain Whole Milk Yogurt (Container)
½ tsp. Salt
Directions:
Line a large colander with a cheesecloth or a very light kitchen towel. Pour an entire 32oz container of plain yogurt into the lined colander. Stir in ½ teaspoon of salt. Fold the sides of the towel in and completely cover the yogurt. Place the colander in a bowl to catch all the liquids. (Low-fat yogurt can be substituted)
Set aside on your counter or in the fridge. Let strain for 8-16 hours, depending on your taste preference.
Once the labneh is ready, store in an airtight container in the fridge for up to 2 weeks.
