I love carrots. Here is one of my favourite dishes, another Turkish meze, appetizer, dip, spread, or salad. If you hadn’t noticed, versatility is part of its appeal. My friend, Esin, showed me two versions, both are equally lovely and very easy. I have been making this for years and we never get tired of it.
One version is grated carrot, left raw, and mixed with thick yogurt, crushed garlic and salt.
The other version is grated carrot, sauteed in olive oil, cooled, then mixed with thick yogurt, crushed garlic, and salt.
The results are very different, but, both are delicious. Both salads can be garnished with a sliced lemons, lemon juice, parsley, or anything you fancy.
As ever, the amounts needed depend on how much you want to make and personal taste. This dish keeps well in the refrigerator. It never lasts for more than a couple of days in our house. We like a lot of carrot with our yogurt, but, you may prefer to have less. We like a lot of garlic with our carrots and yogurt, but, again, you may prefer to have less. It’s best to add things slowly, then taste, then see if you want to add more of something.
I like to use Fage Greek yogurt, as it is so thick and mild. It comes in full fat, 2 percent, and low fat. All are good for this recipe. But, you can use any standard, plain yogurt that has been strained for a few hours. The idea is that the yogurt should be thick with a mild flavour.
Raw Carrots with Yogurt
6 large carrots, more or less.
1 tub of Fage yogurt, or the equivalent of strained, plain yogurt.
2-3 cloves garlic, crushed.
Salt.
Extra virgin olive oil.
Lemons, optional.
Grate the carrots on the coarse side of a box grater, or with the coarse setting on a food processor. Mix with the yogurt and crushed garlic. Salt to taste. Put into the fridge for at least an hour to let the flavours develop. This version is a bit fresher and lighter than the cooked version below.
Sauteed Carrots with Yogurt
6 large carrots, more or less.
1 tub of Fage yogurt, or the equivelent of strained, plain yogurt.
2-3 cloves garlic, crushed.
Salt.
Extra virgin olive oil.
Lemons, optional.
This is the same as above, except that you will saute the grated carrots, before mixing them with the yogurt and garlic.
Grate the carrots on the coarse side of a box grater, or with the coarse setting on a food processor. Warm a generous amount of olive oil in a large frying pan, then add the grated carrot. Use a medium to low heat, as the idea is to soften the carrot, not to brown it. Stir frequently, don’t allow the carrots to stick or overcook, just to soften. This will take about 10 minutes. Remove from the heat and let cool. Once cool, mix the carrots with the yogurt and crushed garlic. Salt to taste. Put into the fridge for at least an hour to let the flavours to develop. This version is slightly sweeter and richer than its raw counterpart.
Both of these dishes are meze in Turkey, traditionally served on a shallow plate, with a swirl of olive oil, a small squeeze of lemon juice, and fresh crusty bread. My family like both versions as a dip, served with raw vegetables and salads, or as spread on sandwiches or bagels. It is also very nice with felafel.
I hope that you like this as much as we do.
Till next time,
Myrtle.
