That pita chip crunch, though.
When I started working as a line cook, I would never have predicted curling up on the couch at 1 am in pjs, dunking carrot sticks straight into a tub of fridge-cold tahini dressing or tearing off hunks of warm pita, smearing them with hot sauce, and sprinkling them with kosher salt before shoveling them into my mouth.
But most nights, that’s exactly what I did.
1 am snacks the best moments of my day. Those relentless waves of energy that propelled me through dinner service, pushing me from pot to pot of glossy pasta and boiling wonton broth died away into stillness, leaving me in blissful calm. It was still me and the food, but there were no jumping noodles to tame or bubbling broth to subdue: just the pita lying on the plate with the carrots beside the tahini, the hot sauce, the salt.
Those moments were the inspiration for this recipe.
Smoky za’atar-rubbed carrots, lightly grilled, drizzled with tahini sauce and showered with crispy pita chips . . . this is truly the ultimate grilled veggie dish. Herby za’atar oil and creamy tahini perfectly compliment the light smoky char from the carrots, while pita chips add the perfect crunchy finish!
If you’ve never used Za’atar before, don’t worry! Za’atar is a middle eastern condiment typically made of dried herbs and toasted sesame seeds. It’s available in many supermarkets (check the spice or international aisle), as well as middle eastern specialty stores and online. If you can’t find it locally and don’t want to order, you can make your own by combining equal parts dried thyme, dried oregano, sumac, and toasted sesame seeds. Richly herbaceous, highlighted by the bright citrusy notes from the sumac and the earthiness of the sesame—I guarantee you’ll soon be using it for more than just these carrots!
I worked my final line cook shift a few days ago. 1 am pita and carrots on the couch are already fading into the distance, a ritual that will always belong to line cook life. These Za’atar Grilled Carrots with Tahini and Crushed Pita Chips, on the other hand, travel with me into the future where I can make and enjoy them whenever I want. I hope you love them as much as I do!
Enjoy!
Za'atar Grilled Carrots with Tahini and Crushed Pita Chips
(Serves 4)
1 pound small carrots, scrubbed
¼ cup tahini
4 tablespoons olive oil, divided, plus additional for the grill
2 tablespoons lemon juice
2 tablespoons ice water
½ teaspoon Diamond Crystal kosher salt plus additional to finish
¼ teaspoon tabasco
2 tablespoon za’atar spice blend*
Pita chips, crushed, to serve
Special equipment: grill or grill pan
Method
Fill a large lidded saute pan with 2 inches of heavily salted water. Bring to a boil over high heat and add the carrots. Reduce the heat to medium-low and simmer until the carrots are just tender, 8-11 minutes. Remove the carrots from the water and pat dry. Discard the water.
In a small bowl, whisk together tahini, 2 tablespoons olive oil, lemon juice, 2 tablespoons ice water, tabasco sauce, and ½ teaspoon kosher salt. Set aside.
Preheat the grill (or a grill pan on the stove) over medium-high heat. Brush with oil.
In a large bowl, stir together remaining 2 tablespoons olive oil and za’atar. Toss the carrots with the za’atar oil and transfer to the preheated grill, reserving any leftover za’atar oil for finishing. Grill the carrots for 4-5 minutes, turning once, until hot and marked on both sides.
Serve sprinkled with salt, drizzled with za’atar oil and tahini sauce, and topped with crushed pita chips.
*Za’atar spice blends are available in supermarkets (check the spice or international aisle), as well as middle eastern specialty stores. The best blends will include flowering hyssop, sumac, and toasted sesame seeds. If you can’t find za’atar or would prefer to make your own, stir together equal parts sumac, toasted sesame seeds, and crushed dried thyme and oregano. I recommend a tablespoon of each, which will yield about ¼ cup total spice blend!
Originally posted May 7, 2022.
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