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Roast carrot dip with labne and crisp pitta bread

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

You'll need

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.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2010

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