Za'atar is a mixture of sumac, sesame seed and herbs used throughout the Middle East and Mediterranean. Widely available in many groceries, the wild thyme mixture has a sour flavor that contrasts well with the sweetness of the carrots in this recipe--slightly exotic, a big hit, and super easy! You eat it with labneh, which is a kind of Greek yogurt drained of all its liquid so it's thick and creamy. You can buy labneh from most grocery stores. This recipe was inspired by a recent trip to the Mediterranean, and the flavors found there.
- 2 TBSP olive oil
- 3 cups diagonally cut carrots, 2 inches thick
- 1 TBSP za'atar
- 1 TSP black pepper
- 1/2 TSP salt
- 1/8 TSP ground cumin
- 1/4 cup chopped parsley
- 1 TBSP lemon juice
- 4 TBSP labneh
First, preheat the oven to 425. Toss the carrots with 1 teaspoon of the olive oil, and season with salt, pepper, and cumin. Spread it out on a baking sheet and roast them for 20-30 minutes, or until the carrots are soft and feel caramelized.
When the carrots are done, plate them up with some labneh and sprinkle lemon juice and parsley over them. Enjoy!