Tarla Cuisine

Roasted Carrots with Greek yogurt and pita chips

2 Tbsp. olive oil

1/2 tsp. salt

1 tsp. sumac

zest of lemon

1 tsp. ground coriander

½ tsp. ground cumin

1 lb. medium carrots, peeled and slice diagonally ¼-inch thick and 2 to 3

  inches long

2 Tbsp. butter

1/4C golden raisins

1/2C roasted hazelnuts, coarsely chopped

½ tsp. fresh thyme leaves

½ tsp. sumac

1 Tbsp. Italian parsley leaves, chopped

1C Greek yogurt mixed with 1 tsp. thyme leaves

Preheat oven to 450F.  Combine oil, salt, sumac, lemon zest, coriander and cumin together.  Add the carrots and toss to coat.  Spread evenly on a baking sheet and roast, stirring once, until browned at edges, 15 to 18 minutes.  Let cool.

Cook the butter in a medium frying pan over medium low heat, stirring occasionally, until browned, 5 to 8 minutes.  All at once, add raisins, hazelnuts, ½ tsp. thyme and ½ tsp. sumac.  Cook, stirring, until raisins puff.  Let cool.

Spread yogurt on a platter.  Toss carrots with nut mixture and parsley and spoon over yogurt.  Serve with pita chips.

MAKES:  6 servings

Pita Chips

4 pita breads (6-inches wide), cut into wedges

3 Tbsp. olive oil

¼ tsp. salt

1 tsp. sumac

Preheat oven to 350F.  Combine oil, salt and sumac together and brush all over the pita wedges.  Arrange on a baking sheet and bake until golden and crisp, turning once, 8 – 10 minutes.  Let cool.