Grilled Carrots with Lebnah and Dukkah

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This is a recipe is from Flavor Cookbook by OttolenghiI

Ingredients:

2 cups labneh (recipe follows)

3 Tbl dukkah

2 lbs carrots (from about 1 large or 2 small bunches)

½ cup tarragon, roughly chopped

8 Tbl olive oil, plus 2 tsp olive oil

Salt

Freshly ground black pepper

3 Tbl honey

1 1⁄2 Tbl apple cider vinegar

Directions:

Wash and peel the carrots and trim the tops, leaving about 1 inch of the green attached. Prepare a steamer over a large pot filled with a few inches of boiling water, making sure the steamer doesn’t touch the water. Add the carrots and cook until the thickest part of the stalk is easily pierced with the tip of a knife, about 10 minutes.

Make a tarragon oil.

Add the tarragon to the bowl of a food processor. Add 6 tablespoons plus two teaspoons of oil and a pinch of salt. Blitz until completely smooth, about 2 to 3 minutes, scraping down the sides if necessary. Set aside.

Remove the carrots from the steamer and transfer to a large plate or bowl. Toss with the remaining 2 tablespoons of olive oil, 1⁄2 teaspoon of salt, and a good grind of pepper.

Place a grill pan over high heat. Once it’s smoking, grill the carrots, working in batches if necessary to avoid overcrowding. Turn the carrots occasionally until lightly charred on all sides, 6 to 8 minutes.

While the carrots are cooking, make the dressing. In a small bowl, whisk together the honey and apple cider vinegar with a pinch of salt and pepper.

Transfer the grilled carrots to the same large plate or bowl you seasoned them in before grilling, and top with the honey dressing, tossing gently to combine.

To serve, spread the lebneh onto a large platter, making a well in the middle. Drizzle with the tarragon oil, then add the carrots. Spoon a generous amount of dukkah over the carrots, serving the rest of the dukkah to eat alongside. Add a final drizzle of tarragon oil.

Lebneh

Ingredients:

2 cups full-fat yogurt

3⁄4 tsp salt

Muslin or cheesecloth

Directions:

Add the yogurt and salt to a medium bowl and mix well to combine.

Line a colander with a piece of muslin or cheesecloth large enough to hang over the sides, and place the colander over a bowl.

Transfer the yogurt to the center of the cheesecloth and fold in the overhang so that the yogurt is completely covered.

Place a heavy weight over the cheese- cloth (a few cans or jars will do), and transfer the bowl to the refrigerator. Let the yogurt drain for at least 12 hours and up to 48 hours.

Lili Courtney