Scale

1 ½ lbs carrots

2 tbsp olive oil

½ tsp garlic powder

½ tsp coriander

½ tsp cumin

Kosher salt & pepper

1 cup labneh

2–3 tbsp zhoug

Optional: chopped pistachios

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1. Preheat grill to medium-high (400°F).

2. Toss carrots with oil, spices, salt, and pepper.

3. Grill for 8–10 mins per side until charred and tender.

4. Spread labneh on a platter, top with grilled carrots.

5. Drizzle with zhoug and pistachios. Serve warm.

For deeper flavor, use heirloom carrots or baby rainbow carrots.

Zhoug can be store-bought or homemade. Adjust heat to your liking.

Labneh can be swapped for Greek yogurt in a pinch.