Dürüm vegetarian with carrots

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 tbsp dill, dried
• 2 tbsp sunflower oil
• 1 tsp sugar
• 200 g crème fraîche
• 200 g sour cream
• 6 stalks coriander, fresh
• 4 clove(s) garlic, squeezed
• 1 tsp curry powder
• 1 tsp paprika powder, hot
• 1 tsp black cumin
• 6 flatbreads
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

quick and tasty

Preheat the oven to 200°C fan-assisted oven or 220°C conventional oven. Clean the carrots and cut them into sticks or small pieces. Place them in a fireproof casserole dish. Add the oil, dill, sugar, salt, and pepper and mix well. Cook the carrots in the oven for 30–45 minutes, depending on how firm they are. In the meantime, wash the cilantro and chop them into small pieces. Peel the garlic cloves and crush them with a garlic press. In a bowl, combine the sour cream, crème fraîche, garlic, and cilantro. Season the dip with curry powder, paprika, black cumin, salt, and pepper. Once the carrots are done, use the residual heat from the oven to briefly bake the flatbread for 2–3 minutes. It’s best to moisten the flatbread with water or oil, for example. Top the flatbread with the carrots. Then pour the dip on top and roll it up. Tip: You can use other vegetables instead of carrots. It’s also a good idea to wrap lettuce in the dürüm.