Are you tired of the same old boring side dishes? Do you want to add a burst of flavor to your meals? Look no further than Moroccan Carrots with Lemony Yogurt.
Moroccan cuisine is known for its bold flavors and unique spices. This dish incorporates traditional Moroccan flavors into a simple yet delicious side dish that will impress your taste buds.
Carrots are a versatile vegetable that can be prepared in many ways, but this recipe takes them to the next level. The lemony yogurt sauce adds a tangy, creamy element that perfectly complements the sweetness of the carrots. Whether you’re looking for a new side dish for your weeknight dinners or a dish to impress your guests, Moroccan Carrots with Lemony Yogurt is a must-try.
Warm chili, paprika, and cumin are combined with the carrots before being stacked on top of yogurt, sheep’s milk feta, lemon, and garlic. Toasted pumpkin seeds, coriander seeds, and sesame seeds are combined in a simple and delectable dukkah for a crisp contrast.
For many reasons, but particularly when it comes to eye function, carrots are a superfood. They include alpha- and beta-carotene, two carotenoids that act as precursors to vitamin A. Rhodopsin, which improves night vision, is made possible by vitamin A, which is also vital for the healthy functioning of the eye’s surface.
I wish you the same pleasure as I have in eating this filling and savory dish.
- 1 teaspoon sea salt
- 6 large carrots, peeled and sliced on a bias, ⅓-inch thick
- 1 teaspoon ground chili
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons champagne vinegar
- 2 tablespoons olive oil
- 3 garlic cloves, microplaned
- Sesame Dukkah
- 2 tablespoons avocado oil
- ⅓ cup pumpkin seeds
- 1 ½ tablespoons coriander seeds
- 3 tablespoons sesame seeds
- Pinch Maldon salt (optional)
- Lemony Yogurt
- 1 cup sheep’s yogurt
- 5 ounces sheep’s feta
- 1/2 lemon, zested and juiced
- 1 garlic clove, microplaned
- Optional Garnish
- 1-2 radishes, thinly sliced
- 2 sprigs of fresh dill
- 1. To prepare the carrots, fill a pot with enough water to cover the carrots. Add the teaspoon of sea salt and bring to a boil. Add the carrots. Cook for 6 minutes then allow the carrots to drain until dry.
- 2. To prepare the sauce, combine the ground chili, paprika, cumin, champagne vinegar, olive oil, and garlic in a bowl. Stir, then add the carrots to the mixture and toss gently to coat.
- 3. To make the sesame dukkah, add the avocado oil to a pan along with the pumpkin and coriander seeds over medium-high heat. Toast for 2 minutes while shaking constantly. Once lightly golden, add the sesame seeds and a pinch of Maldon salt (if using) and toast for another 2 minutes until the sesame seeds are light golden brown. Transfer the sesame dukkah onto a paper towel and set aside to cool.
- 4. To make the yogurt, add the yogurt, feta, and lemon zest into a blender. Combine the lemon juice and garlic in a small bowl and allow to marinate for 1 minute. Then transfer the garlic and lemon juice into the blender and blend until smooth.
- 5. To assemble the dish, spread the yogurt out in a bowl or plate and top with the carrots. Sprinkle with the sesame dukkah and garnish with radishes and dill if desired.
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