For the Labneh:

1. In a small bowl mix together the yogurt, the evo oil, and the salt.
2. Place on a clean square of cheesecloth, draw up the sides, close it with a string and hang it inside a tall and narrow pitcher making sure it hangs inside freely and does not touch the bottom of the pitcher.
3. Leave it in the refrigerator for 24 hours to drain out the excess water. If you are short on time you can squeeze the cloth from time to time.
4. Once ready, open the cheesecloth and use dollops of labneh, drizzled with evo oil (and maybe sprinkled with herbs and a drizzle of lemon juice). You can store any leftover in a jar with some oil until ready to use.

For the Zaatar spice:

1. In a small pan over medium heat, toast cumin seeds, and coriander seeds until fragrant, about 2 minutes, then grind or crush with a mortar and pestle.  (If you don’t have whole seeds, you can use ground spices).
2. In a small bowl, add the toasted and ground cumin and coriander, sesame seeds, crushed thyme, sumac, salt, and chili flakes. Mix well. Store in a jar.

For the Carrots:

1. Preheat oven to 425° F. Place a baking sheet in the oven and leave it there as the oven preheats.
2. Clean the carrots, add them to a bowl with the evo oil and salt. Mix with your hands to combine.
3. Add the zaatar spice and toss.
4. Carefully remove the baking sheet from the oven. Arrange carrots in a single layer. Bake in the preheated oven for about 20 minutes or until fork tender and caramelized, stirring once after the 10-minute mark.
5. Remove the baking sheet from the oven. Place the carrots on a platter. Sprinkle with chopped parsley and lemon juice.
6. Place dollops of labneh on the sides of the carrots. Drizzle evo oil on the labneh and carrots.