Carrots & Labneh Recipe
duck fat-roasted carrots, graham masala, pepitas, nigella seeds, olive oil, house made pita
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Ingredients
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Vegetables
Spices
Fats
Garnish
Dairy
Bread
Method
Preparation
- 1
Roast the Carrots
Preheat the oven to 200°C (400°F). Peel and cut the carrots into uniform pieces. Toss the carrots with duck fat, graham masala, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
- 2
- 3
Toast the Pepitas
In a dry skillet over medium heat, toast the pepitas until they are golden and fragrant, about 3-5 minutes. Stir frequently to prevent burning.
- 4
Warm the Pita
Warm the pita bread in the oven for a few minutes or on a skillet until soft and pliable.
Assembly
- 5
Plate the Dish
On a serving platter, arrange the roasted carrots. Dollop labneh on top, sprinkle with toasted pepitas and additional nigella seeds if desired. Serve warm with pita bread on the side.
