Turkish-style carrot labneh

Turkish-style carrot labneh

By
From
New Feast
Makes
400g
Photographer
Alan Benson

This might sound a little strange, but it is absolutely addictive. The sweetness of the braised carrots and the chilli-lime tang are a lovely counterpoint to the underlying creaminess of labneh.

Ingredients

Quantity Ingredient
20g unsalted butter
30ml olive oil
150g carrots, coarsely grated
1 garlic clove, finely grated
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon turkish red chilli flakes
1/2 lime, finely zested
225g Labneh, strained for 12 hours
1 tablespoon pure cream or yoghurt
extra-virgin olive oil, to serve

Method

  1. Melt the butter with the oil in a wide frying pan over a medium heat. Add the grated carrots and garlic and sweat slowly for 5–7 minutes, until the carrots soften and turn a bright orange. Stir in the salt and pepper, chilli and lime zest. Remove from the heat and leave to cool down in the pan then tip into a bowl with the labneh. Beat into the labneh, together with the cream. Check the seasoning and serve with a good-quality extra-virgin olive oil.
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