Roast carrot dip with labne and crisp pitta bread

AT A GLANCE

  • Serves 10 people

You'll need to begin this recipe a day ahead.

  • 1 kg carrots (about 6 large), coarsely chopped
  • 1 garlic head, cloves separated
  • 200 ml olive oil
  • 130 gm sheep’s milk yoghurt
  • lemons, finely grated rind and juice only
  •  
  • Labne
  • 500 gm sheep’s milk yoghurt
  • 150 ml olive oil
  • 3 garlic cloves, bruised
  • 1 lemon, zested rind only
  •  
  • Crisp pitta bread
  • 3 pieces large pitta or other flat bread
  • 80 ml (1/3 cup) extra virgin olive oil
  • 20 gm (¼ cup) dukkah (see note)
01   For labne, spoon yoghurt into a fine sieve placed over a bowl and refrigerate to drain (overnight). Roll into walnut-sized balls with wet hands, place in a bowl, cover with olive oil, add garlic and lemon rind, refrigerate until required.
02   Preheat oven to 200C. Scatter carrot and garlic in a single layer on an oven tray lined with baking paper, drizzle with 70ml olive oil, season to taste and roast until golden and very tender (1¼-1½ hours), cool to room temperature. Squeeze garlic cloves from skins (discard skins), then transfer carrots and garlic to a food processor. Add yoghurt, lemon rind and juice, season to taste and process until smooth. Add remaining oil in a steady stream, process to combine, then refrigerate until required. Makes about 500ml. Carrot dip will keep refrigerated in an airtight container for 2-3 days.
03   Meanwhile, for crisp pitta bread, cut bread into small triangles and place in a single layer on baking trays lined with baking paper. Drizzle with olive oil, scatter with dukkah, turn and repeat. Bake, turning once, until golden and crisp (6-8 minutes), cool to room temperature. Serve with roast carrot dip and labne. Makes about 45 pieces. Crisp pitta will keep stored in an airtight container for 1 week.

Note Dukkah is a spice mix available from select supermarkets and delicatessens.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

KIRSTEN BOOKALLIL AND EMMA KNOWLES

FEATURED IN

Jan 2010

Jan 2010

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