Morcovi cu za’atar si labneh

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Astazi incercam un aperitiv cu iz oriental: morcovi usor crocanti tavaliti prin za’atar alaturi de un labneh cremos aromat cu ulei de masline si lipie calda. O reteta rapida pe care o putem servi alaturi de halloumi la tigaie cu ardei copti si pesto de rosii uscate.

Morcovi cu za’atar si labneh 1

INGREDIENTE / INGREDIENTS

(pentru 2 portii / for 2 servings)

  • 7 – 8 morcovi / 7- 8 carrots
  • 250 grame iaurt grecesc 10% / 250 grams greek yogurt 10%
  • 1/2 lingurita za’atar / 1/2 teaspoon za’atar
  • 1/2 lingurita fulgi de chilli / 1/2 teaspoon chilli flakes
  • Ulei de masline / Olive oil
  • Sare / Salt
  • Sumak / Sumak
  • Marar / Dill
Morcovi cu za’atar si labneh 2

Curatam morcovii si ii spalam bine. Ii uscam cu ajutorul unui servetel absorbant si ii punem pe o tava acoperita cu hartie de copt. Adaugam o lingura de ulei, sare, za’atar, fulgi de chilli si ii introducem in cuptorul incins la 180 de grade Celsius timp de 20 – 30 de minute pana cand sunt usor rumeniti.

Morcovi cu za’atar si labneh 3

Pentru a pregati labneh, punem iaurtul la scurs intr-o sita in care am adaugat in prealabil o hartie speciala pentru filtrul de cafea. Lasam la frigider 2-3 ore. Crema de iaurt rezultata se amesteca cu 3 linguri de ulei de masline si sare.

Distribuim crema de labneh pe un platou, adaugam morcovii copti si stropim cu ulei de masline. Presaram sumak, marar si fulgi de chilli.

Morcovi cu za’atar si labneh 4

Daca v-a placut reteta de morcovi cu za’atar si labneh, puteti incerca de asemenea si labneh, lipie cu za’atar sau un mezze libanez.

English version

Carrots with za’atar and labneh

Today we try an oriental-flavored appetizer: lightly crispy carrots rolled in za’atar with a creamy labneh flavored with olive oil and a fresh pita bread. A quick recipe that can be served with a pan-fried halloumi with baked peppers and dried tomato pesto.

Clean the carrots and wash them well. Dry them with an absorbent napkin and put them on a tray covered with baking paper. Add a tablespoon of oil, salt, za’atar, chilli flakes and put them in the oven heated to 180 degrees Celsius for 20-30 minutes until lightly browned.

To prepare labneh, put the yogurt to drain in a sieve in which we have previously added a special paper for the coffee filter. Leave in the fridge for 2-3 hours. Mix the yogurt cream with 3 tablespoons of olive oil and salt.

Spread the labneh cream on a plate, add the baked carrots and sprinkle with olive oil. Sprinkle sumak, dill and chilli flakes.

If you liked this recipe you can also try labneh, za’atar pita or a Lebanese mezze.

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