Turkish cuisine · Salads & Mezze

Carrot Tarator

Grated carrots, softly fried in olive oil and folded into thick garlic yogurt.

Ingredients · for 4 servings

• 500 g carrot
• 500 g yogurt (10%)
• 3 garlic cloves
• 5 tbsp olive oil
• 50 g walnuts
• 1 tsp salt
• 1 tsp Aleppo pepper
• 1 tbsp dill

Instructions

1. Peel the carrots and grate them coarsely; crush the garlic cloves with a pinch of salt into a fine paste, coarsely chop the walnuts.
2. Warm 4 tbsp olive oil in a wide pan and fry the grated carrots over medium heat for 10–12 min. while stirring, until soft and sweetly fragrant, but without taking on color.
3. Season with 1/2 tsp salt and let the carrots cool completely on a plate – if warm, the yogurt would otherwise curdle.
4. Stir the yogurt smooth with the garlic paste and the remaining salt until creamy and free of lumps.
5. Fold the cold carrots loosely into the yogurt so orange threads remain visible, and chill for at least 30 min.
6. Spread on a shallow plate, drizzle with the remaining olive oil, sprinkle with walnuts, Aleppo pepper and dill and serve chilled.