Carrots with Yogurt appetizer – Yogurtlu Havuç

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Here’s my attempt at recreating a fresh, vegetarian appetizer (meze) – with two ingredients that are easy to find year-round: carrots and plain yogurt. This is a common meze in Turkey and is highly nutritious. The carrots are an exceptional source of vitamin A and are rich in antioxidants (beta carotene for example). Yogurt (organic, plain) is a solid source for calcium and vitamin B-12.

It’s easy to serve this alongside other small plates as appetizers, or as a side dish for a more complete dinner. It’s just a few ingredients and is not difficult to make (though, admittedly – although this is still really tasty,  it just doesn’t taste quite the same as when we had it in Turkey…)

Ingredients:

  • 4 carrots, grated (equivalent to about 4 cups of grated carrot)
  • 1 cup plain, organic yogurt
  • 1 small onion, diced finely
  • 2 cloves of garlic, minced finely
  • 2 Tbsp cold pressed olive oil
  • Pinch of cumin
  • Pinch of salt
  • Juice from ½ lemon

In a pan, sauté the onions with olive oil until they are soft and translucent. Add the grated carrots and a bit of water. Stir gently and cover the pan with a lid. Let it steam lightly until the carrots have cooked down and are soft. Remove from the heat, set aside, and cool.
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On the side, mix the garlic with the yogurt, cumin, and a dash of salt. Stir in the carrots and lemon juice last. Serve with warm pita or as a side dish to a larger meal. Keeps well in the refrigerator for a few days and can be used as a sandwich spread.  
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About chelseaeva

recipe developer, nutrition guru, food policy geek.
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