Sticky Za’atar Carrots with Spicy Dukkah & Labneh

When it comes to dishes that are both visually stunning and bursting with flavour, Sticky Za’atar Carrots with Spicy Dukkah & Labneh ticks all the boxes. It’s a stunning blend of earthy, nutty, spicy, and creamy flavours, all wrapped in a dish that’s as vibrant as it is delicious. Roasted carrots coated in a fragrant za’atar glaze, a crunchy, spiced dukkah, and the creamy richness of labneh is a winning combination. So whether you’re hosting a dinner party, looking for a standout side or just want to elevate your weeknight meals, this dish is a guaranteed crowd-pleaser.

See how I make this dish here.

Table of Contents

• Ingredient Breakdown:
• Making the Labneh: A Simple Yet Essential Step
• The Role of Dukkah: Crunch and Warmth
• Roasting Carrots: The Key to Intense Flavour
• The Final Assembly: Sticky Za’atar Carrots with Spicy Dukkah & Labneh
• Tips for the Best Results
• Sticky Za’atar Carrots with Spicy Dukkah & Labneh: Variations to Try
• More Recipes Like This

Ingredient Breakdown:

• Carrots: Naturally sweet and ideal for roasting.
• Za’atar: A fragrant Middle Eastern spice blend.
• Greek yoghurt: Thick and creamy, it transforms into a luscious spread.
• Pistachios and/or hazelnuts: Bring crunch and a buttery texture.
• Sesame seeds: Add a rich, nutty depth.
• Fennel seeds: Infuse a subtle anise-like warmth.
• Coriander seeds: Deliver citrusy brightness.
• Cumin seeds: Offer deep, earthy undertones.
• Pul biber (Aleppo pepper): Provides gentle heat and smoky sweetness.
• Honey: Balances the savoury elements with sticky sweetness.
• Fresh flat-leaf parsley or dill: Brings freshness and colour.
• Extra-virgin olive oil: Helps achieve a rich, caramelised glaze.
• Salt: Enhances the yoghurt’s natural tanginess.

Making the Labneh: A Simple Yet Essential Step

Labneh might sound fancy, but it’s incredibly easy to make and it is an incredibly easy yet effective addition to this dish. By straining salted Greek yoghurt, you create a thick and creamy base with a luxurious texture. It complements the spicy dukkah and the sticky carrots beautifully. The longer you strain the yoghurt, the thicker the labneh becomes. Ideally, leaving it for a few hours will yield the best consistency. It’s a great make-ahead component and stores well in the fridge.

To make labneh, first line a sieve with a clean cheesecloth or muslin and set it over a bowl. Then mix the yoghurt with salt and transfer it to the cloth. Gather the edges and twist gently to remove some moisture. Place a heavy weight, such as a small plate with a can on top, and leave it in the fridge to strain for at least 4 hours, though overnight is best for maximum thickness. Once strained, the labneh can be transferred to an airtight container and stored for up to a week.

Labneh is highly versatile. Besides pairing with these za’atar carrots, it can be spread on toast, used as a dip, or even swirled into soups for added richness. Its slightly tangy taste enhances both sweet and savoury dishes, making it a great staple to keep on hand.

The Role of Dukkah: Crunch and Warmth

Dukkah is a staple in Middle Eastern cuisine, traditionally used as a dip with bread and olive oil: a fragrant spice and nut blend that transforms simple dishes into something extraordinary. Here, the combination of toasted pistachios (or hazelnuts), sesame, fennel, coriander, and cumin seeds creates an aromatic base, while the addition of pul biber brings gentle warmth without overpowering.

Toasting the nuts and seeds is key. To achieve the best texture, toast the nuts and seeds until fragrant, then pulse them in a food processor. This step intensifies their flavour, making the dukkah deeply aromatic. The goal is a coarse mix, not too fine, so every bite has a satisfying crunch. 

The beauty of dukkah is its versatility: any leftovers can be sprinkled over salads, soups, or even avocado toast. You can make a batch in advance, as dukkah stores well in an airtight container for up to two weeks.

Roasting Carrots: The Key to Intense Flavour

Carrots are naturally sweet, and roasting them brings out their best qualities, taking on a whole new depth. Toss them in za’atar, olive oil, salt, and pepper before sliding them into a hot oven. As they cook, they caramelise, intensifying their natural sweetness, creating golden edges and an irresistible texture

After 40 minutes, drizzle over honey and return them to the oven for a few more minutes. This final step creates a sticky, golden glaze that clings to the carrots, making them irresistible. The result is a perfect balance of sweet, savoury, and umami-rich elements. 

The key to perfect roasted carrots is spacing them out on the baking tray, ensuring they caramelise rather than steam.

The Final Assembly: Sticky Za’atar Carrots with Spicy Dukkah & Labneh

By the time the carrots are done, the labneh should be thick and creamy.  Spread the thick labneh onto a serving plate, creating a smooth base for the roasted carrots. Arrange the sticky za’atar carrots on top, ensuring they’re evenly distributed. Then scatter over a generous helping of dukkah, and to complete the dish, sprinkle over fresh parsley or dill, adding a final burst of colour and freshness.

To serve, you can accompany this dish with warm flatbreads or as part of a larger spread. The contrast between the creamy labneh, the sticky carrots, and the crunchy dukkah makes every bite satisfying and full of flavour. It also works beautifully as a side to grilled meats or roasted vegetables.

Tips for the Best Results

• Choose the right carrots: Look for fresh, firm carrots with a vibrant colour. If they have tops, remove them and use them in pestos or salads.
• Toast the dukkah ingredients well: To bring out the full depth of flavour, toast the nuts and seeds until fragrant, but be careful not to burn them.
• Let the labneh strain for longer if possible: For an ultra-thick consistency, leave it overnight in the fridge.
• Adjust the heat level: If you prefer a milder dukkah, reduce the amount of pul biber or substitute it with a milder spice like smoked paprika.
• Serve at room temperature: This dish tastes best when the carrots have slightly cooled, allowing all the flavours to meld together.

Sticky Za’atar Carrots with Spicy Dukkah & Labneh: Variations to Try

• Swap the nuts: Different nuts, such as almonds or walnuts, can replace the pistachios and hazelnuts in the dukkah.
• Use maple syrup instead of honey: For a vegan-friendly option, maple syrup provides a similar caramelised sweetness.
• Add citrus: A squeeze of lemon juice or a sprinkle of sumac can enhance the freshness of the final dish.
• Roast other vegetables: Try this recipe with parsnips, sweet potatoes, or even cauliflower for a twist.

More Recipes Like This

If you’ve enjoyed making these Sticky Za’atar Carrots with Spicy Dukkah & Labneh, here are some similar recipes that I think you’ll love!

• Hot Honey Carrots: Hot honey caramelised carrots on a bed of whipped feta, aka the perfect combination!
• Citrus Herb Marinated Olives with Cheat’s Labneh: A perfect appetiser, simple but delicious and can be made well in advance.
• Sticky Miso Carrots with Herby Hummus: Sticky miso roasted carrots atop a bed of bright green herby hummus with some quick-pickled radishes. A great vegan centrepiece.
• Spicy Dukkah: My take on the traditional Egyptian spice mix, spiked with a bit of chilli for a little extra spice.