Carrot & Yogurt Labne Dip
An Original Recipe by Not Quite Nigella
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1 teaspoon caraway seeds
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oil for frying
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2 cups grated carrot
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2 cups Greek yogurt
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1 clove garlic, chopped finely
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1/2 teaspoon cumin
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salt and pepper and optional mint
Step 1 - Grate the carrots-this will honestly be the most taxing task so go ahead and use a food processor if you need to. Heat a frypan on medium heat and dry fry the caraway seeds and cumin. Take them out of the pan and crush the seeds with a mortar and pestle and set aside in a bowl. Then add some oil to the pan and lower to low to medium heat (a 4 out of 10) and fry the carrots. You can leave the lid on and almost steam them-you don't need a lot of oil and in the interests of making this a lower fat dip, don't add too much. If you need to, add some water if the grated carrots start to catch on the surface of the pan. Cook them for about 15 minutes until soft but not wet.
Step 2 - Transfer the carrot to a bowl. Add the yogurt to the carrot while the carrot is still hot as this will help colour the yogurt a sunshine shade. Add the caraway seeds and garlic and some salt and pepper to taste and mint if using. Place in an airtight container and chill until needed-it will keep for about 4-5 days (perhaps longer but we loved it and ate it all).