Carrot & Yogurt
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by Mark:
Yogurtlu Havuc:
This is a Turkish carrot yogurt salad commonly served at breakfast. The Turks eat it on bread, but it’s great as a side dish alongside a piece of lamb. It’s simple:
Shred a couple large carrots, then sauté them in olive oil and a little fresh ground salt crystals over medium heat until soft. Allow the carrots to reach room temperature.
Add finely grated garlic (as much or as little as you prefer) and paprika to strained (Greek) yogurt. Use full-fat, of course. Mix well.
Fold the cooked carrots into the yogurt mixture, and add a little hot chile (fresh or dried). Traditionally, dried isot pepper is used, but cayenne works well if you like a little more heat.
by Mark:
Yogurtlu Havuc:
This is a Turkish carrot yogurt salad commonly served at breakfast. The Turks eat it on bread, but it’s great as a side dish alongside a piece of lamb. It’s simple:
Shred a couple large carrots, then sauté them in olive oil and a little fresh ground salt crystals over medium heat until soft. Allow the carrots to reach room temperature.
Add finely grated garlic (as much or as little as you prefer) and paprika to strained (Greek) yogurt. Use full-fat, of course. Mix well.
Fold the cooked carrots into the yogurt mixture, and add a little hot chile (fresh or dried). Traditionally, dried isot pepper is used, but cayenne works well if you like a little more heat.
