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Turkish Carrot Salad – Yoğurtlu Havuç Salatası November 11, 2006

Posted by Paula Erbay in Salads.
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This recipe is based on a classic Turkish Meze* dish. I first had it at a party hosted by a Turkish friend in Connecticut, Evgin. Each couple (10 in total) was asked to bring something from their native country. That would have resulted in a large quantity of food by itself. But, being Turkish, she also prepared several meze and roasted a leg of lamb! We ate and drank and talked all night. This dish was an instant favorite and I have been trying to make it as well as Evgin ever since.

Preparation Time:  40 minutes 

INGREDIENTS:
2 lbs Carrots, shredded available in most supermarkets already shredded
3 T Olive Oil, Extra Virgin
3-4 Cups Yogurt, Plain Whole good quality thick yogurt, Karoun or Mountain High
4 Garlic Cloves
½ tsp Salt, Kosher, Coarse
½ Cup Dill, fresh chopped – or to taste

Carrot Preparation: Heat the olive oil in a large pan. Add carrots stir to coat with olive oil. Allow to cook over medium heat with lid on until carrots begin to wilt, stir every couple of minutes. Take off heat after about 10 minutes and let “sweat” with the lid on while preparing the yogurt sauce. They should still have some crunch to them as it is a salad.

Yogurt Sauce: Mash garlic cloves with kosher salt in a mortar and pestle until it becomes almost liquid. Or, the method I prefer: press garlic cloves with a garlic press, add kosher salt, with a wooden spoon continue to mash the garlic and salt until it liquefies. Mix garlic puree with yogurt. Add fresh chopped dill to yogurt mixture, reserve 3-4 tablespoons.

Mix carrots with the yogurt-dill sauce. Adjust seasoning as needed. Sprinkle reserved dill over the top prior to serving. Serve room temperature.  It can be refrigerated – liquid from the yogurt will separate, drain excess liquid prior to serving.

 carrot-salad.jpgServing Suggestion: Mound Tabouli salad in the center of platter and surround it with carrot salad. The contrast of the deep green Tabouli and creamy orange carrots is lovely.

* Meze is a collection of appetizers, salads, and side dishes common in Turkey and throughout the Middle East. Most often to accompany drinking Rakı.  

 

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Comments»

1. Stella - October 10, 2008

This is one of my favorite snacks of all time – you can eat it with bread or crackers. Also try Turkish Beat Salad, just replace the carrots with beats.


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