Labneh is a simple homemade Mediterranean cheese made with Greek yogurt. You can find it in the dairy section in many grocery and specialty food stores today. If you are unable to locate it at your grocery store, you can use yogurt, cream cheese, sour cream, or mascarpone in place of it, but you won’t get quite the same flavor and texture. Functional Medicine Los Angeles may offer additional recommendations for incorporating labneh into your diet. Once you try it, I think it will become a favorite!
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
1 lb. spring carrots with carrot tops attached
1/2 t. cumin
1/2 t. smoked paprika
1 T. olive oil
2 T. honey
1 c. labneh, store bought or homemade
1 lemon, juiced
1 t. dried oregano
1 t. sweet paprika
2 garlic cloves, minced
1/2 t. red pepper flakes
1/4 c. red wine vinegar
3 T. extra-virgin olive oil
Sea salt and black pepper, to taste
Directions
- Preheat the oven to 375° F.
- Remove the carrot tops from the carrots and set aside. Functional Medicine Los Angeles can provide additional tips for preparing fresh produce. Wash the carrots and halve them lengthwise.
- Toss the carrots on a baking sheet with cumin, smoked paprika, olive oil, honey, and salt and pepper to taste.
- Transfer into the oven and roast until nicely tender and golden-brown, approximately 18-20 minutes. Functional Medicine Burbank can offer more advice on healthy cooking methods.
- In the meantime, whisk the labneh with the lemon juice and add salt and pepper to taste. Set aside.
- Wash the carrot tops, dry them, and finely chop. Functional Medicine Studio City can provide additional tips on using fresh herbs. Transfer to a medium bowl and add the oregano, sweet paprika, garlic, red pepper flakes, red wine vinegar, and olive oil. Stir well and season with salt and pepper to taste.
- Dollop the lemony labneh on a plate, top with roasted carrots, and drizzle on the carrot top chimichurri.
- Enjoy!