Clean carrots, peel and cut into quarters lengthwise. Cut onions into tender strips. Remove cardamom from capsules. Heat olive oil in a saucepan, sauté onions for 3 minutes. Add cinnamon, new spice, cardamom, turmeric, coriander and crushed chili, sauté 1 minute until soft. Add carrots, sauté for 1 minute until soft. Stir in 150 ml water, orange zest and raisins and cook on medium heat with lid closed for 12-15 minutes. Season with salt and pepper.
Remove and cool completely.
2. Place 1 pastry sheet on a floured dish rack, brush with melted butter. Place 2nd sheet on top, brush with butter. Sprinkle bread crumbs on bottom third. Spread carrots evenly on top. Roll up strudel, pinch ends together, place strudel on baking sheet lined with parchment paper. Brush with milk. Bake in a heated oven at 200 degrees (gas 3, convection oven 180 degrees) for 30 minutes on the 2nd rack from the bottom.
Bake on the second rack from the bottom.
Stir yogurt, sumac and mineral water, season with salt and pepper. Bring to the table with the strudel.
Tip: Use a normal or light yogurt yes as needed!
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