Berbere, one of my all time favorite spice blends, is central to Ethiopian and Eritrean cuisine. Made of chili peppers, coriander, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek, it’s a flavor BOMB. You can find it nowadays at a grocery store or spice shop, but try going to your local Ethiopian market (LA and Oakland have tons!) where you can buy it by the pound. If you can’t find berbere, ras el hanout or harissa would also work great.
- 1/3 cup olive oil
- 2 tbs honey
- 2 tsp Berbere
- Salt and pepper to taste
- 8-10 small-medium sized carrots.
- 4 ounces feta cheese
- 3/4 cup whole fat Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tbs sumac
- 1/4 cup pomegranate seeds
- 1/4 cup pistachios, rough chopped
For the carrots:
- Peel your carrots and, depending on size, cut them in half lengthwise.
- Mix together olive oil, berbere, and honey.
- Coat the carrots in the honey spice mix. Lay out on a baking sheet and season all over with salt and pepper
- Roast in the oven, 425, for anywhere from 15-35 minutes, depending on the size of your carrots. They should be tender and caramelized on the outside.
For the sumac whipped feta/yogurt.
(Adapted from seriouseats)
- In a food processor, blend the feta, yogurt, oil, and sumac until smooth
- Spread your whipped feta on the bottom of a serving plate and top with your carrots (let them cool slightly)
- Top with pistachios, roughly chopped, and pomegranate seeds.