Carrots tossed in aromatic spices, roasted and served on a bed of creamy labneh. The Middle Eastern exotic side dish full of flavour, texture and deliciousness. The combination of these ingredients is flavour, after flavour, sweet and creamy for a perfect Middle Eastern side dish.
- 5 medium size carrots peeled halved lengthways
- ½ teaspoon cinnamon ground
- ¼ teaspoon cumin ground
- ¼ teaspoon paprika
- 2 tablespoons olive oil
- 4 sprigs thyme
- salt to season
- Dukkah to garnish
- 250 grams Natural Yogurt (full cream)
- Sprinkle of salt
Notes From Rouba:
I love to also use the roasted thyme to garnish with.
Dukkah is a mixture of spices, nuts, and seeds that can be used as a seasoning, a condiment, or eaten all on its own dipped in olive oil.
Preheat oven to 180° fan-forced.
To make the labneh you will need to thicken the yogurt by straining the whey. SEE STEP BY STEP PHOTO RECIPE HERE
Pour yogurt into a muslin cloth/bag or anything that resembles this. Add salt and mix well. Place in a strainer for 3-4 hours (place in the fridge if the weather is hot) until the whey strains out. Leaving it for longer than 4 hours is fine too. You will have a thicker and firmer Labneh similar to the consistency of cream cheese. I prefer mine soft and smooth (remember, it will always slightly thicken once in the fridge)
Combine spices and olive oil in a bowl. Add carrots and coat really well. Season with salt. Arrange carrots on a tray and bake for approximately 20-25 minutes or until carrots are cooked and tender.
Spread labneh on the base of the serving dish. Top with roasted carrots. Garnish with thyme sprigs (I often use the same sprigs I roasted with the carrots)
Serves 6-8 as a side dish
Why You will love this dish:
Exotic Side Dish
Flavour After Flavour
Sweet and Creamy
Easy to make and Perfect to serve