Labneh with carrots

The beauty of travelling is that you open your mind to new adventures in every way. Years ago, I landed in Israel. After customs (another tale to tell), I went to the city and later went to eat. I was served what I requested, and that wasn't labneh, but it arrived as a compliment. I spooned a bit on my freshly baked bread and relished it. That was my first ever proper labneh, and it was above fantastic with a bit of zaatar and, I believe, some salt. Since that day, labneh has been a frequent guest at our house - and this is one of the shapes it takes when served to our friends or us.

1 kg full-fat yoghurt
a little sea salt
pomegranate seeds

carrots:
3 tbsp mild extra virgin olive oil for frying
400 g thin carrots or cut into long pieces
1/3 tsp cumin seeds
1 tbsp thyme leaves
200 ml hot water
2 tbsp honey
3 garlic cloves, crushed in a garlic press
1/3 of a pomegranate’s seeds
2 tbsp extra virgin olive oil for serving
sea salt to taste
freshly ground black pepper to taste


Mix yoghurt with salt and pour it into a fine sieve. If you don’t have a fine mesh sieve, spread any sieve with cheesecloth. Put the sieve on a deep bowl, cover with cling film, and place in the refrigerator to drain for at least 12 hours.

Prepare the carrots an hour before serving. Heat oil in a pan and add the carrots with salt, cumin, and thyme. Fry until slightly browned. Then add water and sauté on low heat until the carrots are almost ready, but with a little crunch. Add honey and garlic and turn up the heat. Cook until the liquid has evaporated and the carrots are caramelised. Remove from heat and cool to room temperature.

Put the labne in a dish and spread it out. Put carrots, pomegranate seeds, add more oil, and sprinkle pepper. If it's in season or if you have it at home, add mint leaves. If not, serve as is.