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| Yogurt Carrot Dip-Sauce |
3 tablespoons extra virgin olive oil
2 medium whole carrots, cleaned and coarsely grated
1 large onion, peeled and coarsely grated
3 large cloves garlic, finely minced
1 teaspoon ground cumin
1 teaspoon red pepper flakes or 1/4 teaspoon Harissa sauce
1 large container Greek yogurt, strained overnight in refrigerator
Pinch salt & black pepper
1 teaspoon sweet paprika
2 medium whole carrots, cleaned and coarsely grated
1 large onion, peeled and coarsely grated
3 large cloves garlic, finely minced
1 teaspoon ground cumin
1 teaspoon red pepper flakes or 1/4 teaspoon Harissa sauce
1 large container Greek yogurt, strained overnight in refrigerator
Pinch salt & black pepper
1 teaspoon sweet paprika
In a large skillet warm the oil on medium heat. When hot, add the grated carrots, onion; cook 7-10 minutes or until soft and somewhat golden. Add the garlic and cook about a minute. Season the mixture with salt, pepper, paprika, cumin and pepper flakes. Cook about a minute. Taste for seasoning and adjust if needed. You can add more spices to taste.
While still in the skillet, smash the mixture with a spatula. By smashed the mixture it will become creamier and more flavorful when added to the yogurt. When ready, add this warm mixture in a bowl with the yogurt and mix well. decorate with paprika and black olives.
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| Organic carrots fresh from the farm |
This colorful carrot sauce/dip is a classic Turkish easy to make recipe. Serve with pita bread, cucumbers, meats, and fish. Serve with grilled bread, other meze dishes, or as a side dish for grilled meat and fish.
