Recipe for a modified version of Yotam Ottolenghi-style roasted eggplant with labneh, za’atar and pomegranate molasses using Italian eggplant, olive oil, labneh, lemon thyme, pomegranate molasses, Aleppo pepper, za’atar, sumac, Greek oregano, sesame … Zaatar Roasted Carrots with Labneh, an exotic side dish that combines three wonderful ingredients. The new vegetarian: Labneh with olives, pistachios and oregano Make your own yogurt (yes, really), flavour it with a hint of the Middle East, and dive in Yotam Ottolenghi Flavor, after flavor, texture after texture you’ll be transported to the Middle East in just one mouthful. Small, organic carrots tossed in homemade zaatar spice then roasted to perfection and served alongside a creamy homemade labneh. Try this recipe for Charred Cherry Tomatoes With Cold Yogurt from Yotam Ottolenghi’s new cookbook, Ottolenghi Simple.. One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven and the yogurt is straight out of the fridge.