Grilled Spring Carrots w/ Fresh Za’atar and Tahini Lebneh
Grilled Spring Carrots w/ Fresh Za’atar and Tahini Lebneh
Ingredients
12 oz package of Valicenti Moroccan Braised Carrot & Chickpea Ravioli
2 1/2 lbs loose while young carrots with tops, should be 3-4 bunches (We got ours from The Herb Farmacy!)
1/4 cup toasted sesame seeds
1 tablespoon sea salt
2 teaspoon sumac (or substitute finely grated lemon zest with pinch of paprika for color)
1 cup lebneh (or substitute well strained Greek yogurt)
1/2 cup tahini (Shoutout to Sweet Tahini and their Halvah Sesame Butter!)
1/4 cup extra virgin olive oil (more as needed)
2 teaspoon very finely minced garlic
Salt & cracked pepper to taste
Method
Remove the tops of the carrots leaving a half inch or more on. Pick the leaves off the stems until you have about 1 1/2 cups, then wash them thoroughly and dry them off before chopping them. Place the chopped leaves in a bowl and pitch the rest. Stir the sesame seeds, sea salt, and sumac into the carrot top leaves in the bowl and reserve the za’atar for until ready to use (you can make this up to three days ahead of time and keep in the fridge).
In another bowl, mix together the lebneh, tahini, garlic, and two tablespoons of olive oil. Mix well to incorporate the ingredients with salt & pepper to taste.
Prepare a charcoal grill for direct, high heat grilling (gas grill to high or a cat iron skillet to high). Scrub carrots clean and dry thoroughly, then place on a bowl. Add the remaining two tablespoons of olive oil to the carrots along with salt & pepper to taste, mix well. Grill the carrots turning as they char lightly, until soft and blackened nicely in spots — about 10-15 min.
While the carrots cook, boil the ravioli then toss with the lebneh mixture (loosen with more olive oil if too thick) and divide between bowls to be served.
Plate the ravioli atop the grilled carrots, then top with za’atar and additional toasted sesame seeds to garnish.
You can also serve this along with Za’atar Man’ouche from Habibi Gourmet Foods!
