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Turkish Carrot & Yoghurt Dip
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Ingredients
- 1 tbsp olive oil
- 3 medium carrot grated on the coarse side of a box grater
- 1 large garlic crushed, clove
- 500 g Greek yoghurt
- 30 grams walnuts (coarsley crushed)
- 1/2 tsp salt
- 1 tsp Aleppo pepper red pepper flakes, also known as Pul Biber
- lemon juice squeeze or 2, fresh
To garnish
- Aleppo pepper also known as Pul Biber
- olive oil (to drizzle on top)
- walnuts halves
Instructions
- Place a frying pan on a medium-high heat and add olive oil. Once the oil starts to glisten, add grated carrot. Then add crushed garlic and stir until the carrot wilts and the garlic is evenly distributed - this should only take a few minutes. Turn off the heat and let the carrot mixture cool.
- Take a bowl, add yoghurt, grated carrot, crushed walnuts, lemon juice, salt, Pul Biber and stir. Taste and adjust seasoning or other flavours as desired.
- Cover the bowl and leave in the fridge for the flavours to intensify and mix well through the yoghurt (no less than 1 hour).
- When you are ready to serve the dip, drizzle some olive oil on top and decorate with walnuts and a sprinkle of Pul Biber. Serve as part of a mezze-style spread of dishes, or as an appetiser.
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