Carrots tossed in aromatic spices, then roasted and served on a bed of creamy labneh. This Middle Eastern exotic side dish is full of flavour and texture and delicious to the last bite. The sweet and creamy combination makes the perfect vegetarian side dish.
- 5 medium-sized 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 the step-by-step labneh recipe.
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 (or 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 the spices and the olive oil in a bowl. Add the carrots and coat really well. Season with salt. Arrange the carrots on a tray and bake for approximately 20-25 minutes or until the carrots are cooked and tender.
Spread the 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).
Servings: serves 6-8 as a side dish
Why you will love this dish:
Exotic side dish
Flavour after flavour
Sweet & Creamy
Easy to make and perfect to serve