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
- 1½ lemons, finely grated rind and juice only
- 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)
- 1For 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.
- 2Preheat 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.
- 3Meanwhile, 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.