Beard House Recipe: Roasted Carrots with Berbere, Charred Dates, and Labneh

 

With spring in full swing, there’s a good chance your CSA bag is brimming with bunches of sweet, vibrantly colored carrots. Don’t give into the impulse to simply munch away, Bugs Bunny–style, for these beauties have much to offer with just a little lovin’ in the oven. Take this roasted iteration that JBF Award nominee Chris Cosentino served at his recent Beard House dinner, which draws its influence from Northern African cuisine and tosses berbere, dates, and labneh into the mix. Tempering the natural sweetness of the carrots and dates with the heat of the spice mix and the bitterness of a strong sear, this recipe coaxes the kind of deep flavors from a seemingly quotidian vegetable that’ll make your guests carrot converts. Find out what's up, doc.

 

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Ingredient Spotlight: Labneh

 

Greek yogurt is everywhere. In our granola bars, our hummus, even our shower gel. When a foreign health food becomes the official state snack of New York, you know it’s hit the mainstream. But one unexpected advantage of Greek yogurt’s ubiquity is the piquing of the American palate for thick, tangy spreads, and chefs are constantly looking to regional Mediterranean cuisines for similar ingredients. We noticed labneh, the Middle Eastern iteration of strained yogurt, popping up on Beard House menus this spring and summer, and realized that this spread is on the rise across the country.

 

It turns out that what we think of as "Greek Yogurt" is really just one member of the family of strained yogurts that grace most tables of Mediterranean, Middle Eastern, and North African countries. In Greece, it’s called straggistó giaoúrti, in Egypt, ... Read more >

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