The first time I had this Turkish meze dish was actually at an Italian restaurant in Istanbul. Having ordered risotto, we were told our food would take a while and the owner brought us some bread and appetizers to hold us until our main courses were ready.
Of course, the yogurt immediately gave away the fact that this dish was definitely not Italian, but I really enjoyed it so I wanted to find out exactly what it was. As soon as I got home I looked it up and found out how simple it is to make (and yes, it was Turkish!).
You can use this dish as either a salad to eat on its own, or as a dip! Try dipping vegetables into it for a heathy snack, or even toasted whole wheat pita bread!
2 cups of grated carrots (about 2 large carrots)
1 tablespoon olive oil (15 ml)
1/2 - 3/4 cups plain yogurt (120-180 grams)
3-4 sprigs of fresh dill
2 cloves minced garlic
Pinch of salt
- Heat olive oil in pan and add grated carrot. Cook for 3-4 minutes.
- Allow carrot to cool down. Add yogurt, garlic, dill, and salt.
- Mix together and put into refrigerator. Allow to sit for at least 30 minutes.
- Serve cold.