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FEATURE RECIPE
Roast carrot dip with labne and crisp pitta bread
You’ll need to begin this recipe a day ahead.
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Serves
10
Cooking Time
Prep time 20 mins, cook 1 hr 30 mins
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1 kg
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carrots (about 6 large), coarsely chopped
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1
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garlic head, cloves separated
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200 ml
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olive oil
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130 gm
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sheep’s milk yoghurt
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1½
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lemons, finely grated rind and juice only
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| Labne |
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500 gm
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sheep’s milk yoghurt
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150 ml
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olive oil
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3
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garlic cloves, bruised
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1
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lemon, zested rind only
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| Crisp pitta bread |
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3 pieces
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large pitta or other flat bread
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80 ml
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(1/3 cup) extra virgin olive oil
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20 gm
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(¼ cup) dukkah (see note)
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1
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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.
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2
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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.
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3
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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.
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Note Dukkah is a spice mix available from select supermarkets and delicatessens.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Kirsten Bookallil and Emma Knowles
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