Urfa Carrots Recipe

Prepare carrots

Preheat oven to 425°F (220°C). If carrots are large, halve lengthwise; leave baby carrots whole. Pat carrots dry after peeling if needed.

Toss carrots in a bowl with 2 tbsp extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Arrange carrots in a single layer on a rimmed baking sheet. Add 2 tbsp water to the pan (this helps steam and caramelize without drying). Roast for 18–25 minutes, turning once halfway through, until tender and lightly caramelized. Smaller carrots: ~18 minutes; larger: up to 25 minutes.

Remove from oven and let rest on the pan 3 minutes before transferring to a serving platter.

While carrots roast, make the whipped feta. Crumble 6 oz block feta into a food processor or blender. Add 2 oz softened cream cheese, 2 tbsp Greek yogurt, 1 tsp fresh lemon juice, 1 tbsp olive oil, 1/2 crushed garlic clove, and 1/4 tsp black pepper.

Process until completely smooth and airy, scraping down sides as needed. If mixture is too thick, add up to 1 tsp water or additional yogurt to reach a spreadable, whipped consistency.

Taste and adjust seasoning — add a pinch more lemon juice or black pepper if desired. Transfer whipped feta to a shallow bowl or smear directly onto the serving plate where carrots will be placed.

Make Urfa chili oil: in a small, heatproof bowl combine 3 tbsp neutral oil, 1.5 tbsp Urfa chili flakes, 1/2 tsp smoked paprika and a 1/4 tsp pinch of sugar. Warm the mixture briefly to bloom the spices: heat gently in a small saucepan over low heat for about 1–2 minutes until oil is fragrant (do not let it smoke), or microwave in 20-second bursts until hot. Let sit 2 minutes to infuse.

Strain the oil if you prefer a clear oil, or leave the flakes in for texture. Taste and add a light pinch of salt if needed.

Toast and chop pistachios if not already toasted: place pistachios in a dry skillet over medium heat, stirring often, 3–4 minutes until fragrant and lightly browned. Roughly chop and set aside.

To assemble: spread or dollop the whipped feta in the center of the serving plate. Arrange roasted carrots over and alongside the feta. Spoon or drizzle the Urfa chili oil over the carrots and feta, concentrating some on the carrots and a little pool on the feta.

Scatter the chopped toasted pistachios and 1 tsp lemon zest over the carrots. Sprinkle 1 tbsp finely chopped parsley and finish with 1/2 tsp sea salt flakes and an extra drizzle (about 1 tsp) of good olive oil if desired.

Serve warm or at room temperature. Leftovers: store whipped feta separately in an airtight container for up to 3 days; carrots keep refrigerated 2–3 days and are best gently reheated.