Often touted as a healthy alternative to chocolate, carob is so much more. The earthy caramel flavours pair well with savoury food, much like chocolate in a Mexican mole.
- 4 young carrots, peeled
- 5 bay leaves
- 5 garlic cloves
- Sea salt
- 35 g toasted sesame seeds
- 50 g hazelnuts, toasted and crushed
- Pinch red Aleppo pepper
- 60 g butter
- Extra virgin olive oil
- 150 g carob molasses
- 100 ml tahini
- 200 ml plain Greek yoghurt
- Picked parsley, mint and dill, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Half fill a large saucepan with water and bring to the boil over high heat. Add the carrots, bay leaves, garlic and a large pinch of salt. Cook for 5 - 6 minutes or until just cooked (you want them to still have a bite). Place in a bowl of chilled water for a few minutes to cool, then remove from the water and pat dry with paper towel.
- In a small bowl, combine the sesame seeds, chopped hazelnuts, red Aleppo pepper and a pinch of salt.
- Heat the butter and a good drizzle of olive oil in a large frying pan over high heat. When the butter is foaming, stir in the carob molasses and cook until bubbling. Carefully add carrots to the pan and cook until lightly coloured before turning over. Once the carrots are completely coated in the carob molasses mixture and are sticky, remove from the heat.
- Sprinkle the sesame and hazelnut mix over the carrots until coated all over. Slice the carrots into bite - sized rounds.
- To serve, place a generous dollop of the tahini and yoghurt on each serving plate and top with the carrot rounds. Drizzle a little olive oil over the top and scatter with picked herbs.
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