Dessislava, founder of interior design studio d s l v: "We like to explore the intersection of Bulgarian and Middle Eastern culinary traditions to represent the sum of our parts. To add some local Texas flavor — we're spending Valentine's Day down south this year — we're using Johnson's Backyard Garden carrots from a farm we love that started in a backyard not too far from our house."
Shane, co-founder and creative director of Public Records: "We featured a vegan version of this dish on our dinner menu last year, developed with Chef Lou Oates. We'll be pairing it with Southold Farm + Cellar 2016 Suitably Stunning sparkling rosé ($40) — our favorite Texas wine producer."
Za'atar Carrots With Labneh and Bulgarian Carrot Pepper Sauce
Ingredients
For the Labneh:
2 cups natural goat's milk yogurt
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup dried mint
For the Carrots:
1 bunch of carrots
4 ounces lemon juice
8 ounces olive oil
1 tablespoon black peppercorn
For the Carrot Pepper Sauce:
4 Bulgarian carrot chili peppers
2 red bell peppers, roughly chopped
5 cloves garlic, roughly chopped
3/4 cup apple cider vinegar, distilled
1/2 teaspoon salt
For the Za'atar:
1 tablespoon dried thyme
1 tablespoon toasted cumin seeds
1 tablespoon ground coriander
1 tablespoon toasted sesame seeds
1 tablespoon sumac
1 teaspoon kosher salt
1 teaspoon chili flakes
Pomegranate seeds, to taste
Parsley or cilantro, to taste
Directions
- Mix the yogurt and salt well. Line another bowl with a piece of fine cloth and transfer the yogurt. Tie the edges of the cloth together. Hang the package over another bowl and leave for 48 hours. When most of the liquid is gone, take a clean jar, pour some of the oil inside, and lay in the spread until desired consistency is achieved.
- Marinate carrots for a few hours and either cook over an open flame until charred, or in the oven at 425°F until roasted, about 20 minutes.
- Roughly chop the peppers. Combine all ingredients in a small pot over medium-high heat. Once the mixture is simmering, reduce heat to low, cover, and continue to simmer until peppers are tender. Transfer mixture to a blender and puree. Pour into a medium jar and allow to cool.
- Toast sesame and cumin seeds. Let cool and combine with other spices.
- Spread the labneh on a serving plate. Finish the carrots with some more olive oil and dust on the za'atar mix before plating. Drizzle on the pepper sauce. Finish with a handful of parsley or cilantro and some pomegranate seeds.
