What can I use Harissa for?

Anything you'd put hot sauce in! It has great aromatic spices in it that regular hot sauces don't have and it's usually thicker, like curry paste. You can use it on veggies, fish, chicken, in spreads, sauces, dressings, etc.

What is Harissa made of?

It's madfe of chilies, garlic, some sort of acid (vinegar or lemon juice or both), and spices like coriander, cumin, and caraway seeds.

Where can I buy Harissa?

You should be able to find it in your regular grocery store or a specialized Middle Eastern store. Harissa usually comes in jars, tubes, or cans just like tomato paste.

Is Sriracha similar to Harissa?

Yes. You can substitute Harissa with Sriracha. The consistency is different, Sriracha is much looser and doesn't have all the spices harissa has but if you need a substitute, it will do the trick.

What is Dukkah used for?

Dukkah has many uses. You can simply put it on bread with olive oil or use it to season any veggies like eggplant, bell peppers, or zucchini, or meats like fish, chicken, or lamb.

What can I use instead of Dukkah?

Dukkah has its own specific taste but if you don't have it or don't like the spices it uses, you can use Za'atar spice or Everything Bagel Seasoning .

Can I use Greek yogurt instead of Labneh?

Yes! Labneh is strained greek yogurt. If you use greek yogurt it will taste the exact same, the consistency will just be looser.

Harissa Roasted Carrots with Labneh and Dukkah

Name: Harissa Carrots with Labneh and Dukkah
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 tbsp harissa paste (I use mild); 1 tbsp + 1 tsp maple syrup; 1 tbsp avocado oil; 1 tsp freshly squeezed lemon juice; ¼ tsp ground coriander; ¼| tsp ground cumin; ½ tsp sea salt; 8 young carrots (not the dry large thick carrots you buy in the winter, see notes); ½ cup water + more as needed; ½ cup Labneh; 2-3 tbsp Pistachio Dukkah

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5 from 11 reviews

Harissa Carrots with Labneh and Dukkah

Recipe by Veronika Sykorova

These carrots are roasted until they're soft and caramelized and served with creamy labneh and crunchy flavorful pistachio dukkah.

Total Time50 minutes
Yield2-4 1x
DietVegetarian

Ingredients

Units Scale

Harissa Sauce:

1 tbsp harissa paste (I use mild)
1 tbsp + 1 tsp maple syrup
1 tbsp avocado oil
1 tsp freshly squeezed lemon juice
1/4 tsp ground coriander
1/4| tsp ground cumin
1/2 tsp sea salt

Carrots:

8 young carrots (not the dry large thick carrots you buy in the winter, see notes)
1/2 cup water + more as needed

For serving:

1/2 cup Labneh
2-3 tbsp Pistachio Dukkah

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Instructions

Preheat your oven to 400°F(200°F).

Harissa Sauce:

In a small bowl, mix together the harissa paste, maple syrup, avocado oil, lemon juice, ground coriander, ground cumin, and sea salt. Set aside.

Carrots:

Remove the green carrot tops, keep 1-2 inches (2.5-5 cm) attached to the carrots if desired for presentation.
Peel your carrots (optional).
Add the carrots to a deep baking dish that comfortably fits them.
Drizzle the harissa sauce over the carrots and toss them using two spoons to cover evenly with the sauce.
Pour ½ cup of water around the carrots. Don’t pour it right on them.
Roast for 40-50 minutes or until soft. Toss to flip the carrots 1-2 times throughout roasting. Add a splash of water if it gets dry.

Serving:

Spread the Labneh on a serving dish, lay the roasted carrots on top, drizzle with some of the sauce left in the baking dish, and sprinkle with dukkah.
Serve immediately.

Notes

This dish will be as spicy as the harissa you use. If you want to make it even spicier, add 1/4 tsp cayenne pepper.

Imperator carrots are the best for this. I use baby carrots or young carrots. Not to be confused with the little “baby carrots” you buy at a grocery store. Those are just big carrots cut into small shapes. Look for young carrots with green tops you would normally buy at the farmer’s market in the summer. They’re sweeter than the dry large carrots you buy at the grocery store.

If you’re not serving the carrots right away, keep them separate from the labneh, and dukkah. They will keep well in the fridge for 2-3 days.

The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed. (counted without the labneh and dukkah)

Prep Time: 10 mins
Cook Time: 40 mins
Category: Sides
Method: Oven
Cuisine: Middle Eastern

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