This is one of my favourite Turkish Meze recipes. Not only is it healthy, but delicious. It goes well with tortilla chips, cucumber sticks, garlic bread and even works well on its own. It’s honestly that good and SUPER easy to make. Let’s get into it…
The Simple Ingredients:
Carrot and yoghurt are essential for this recipe. I also include garlic just to give it an extra kick but it definitely isn’t essential. You can also serve with some finely diced walnuts or mix in with a sprinkle of dill (truly exquisite).
The Key Techniques:
1. Cook with salt.
The carrots will soften much faster.
2. Make the day of.
This dish really doesn’t bode well with time unlike many other appetizer dishes. If you are planning on serving at a party or dinner, make the dip the day of, or a couple of hours before eating.
Turkish Carrot Dip
Servings: 4
Ingredients
- 2 grated carrots or 150g
- 240 g Greek yoghurt or 4 heaped tbsp
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 clove garlic
Instructions
- In a small pan, cook the grated carrots with the olive oil and salt on a high heat for around 5 minutes, or until softened.
- Leave the carrots aside to cool. Crush the garlic and mix into the yoghurt in a small bowl.
- Once the carrots have cooled, add into the yoghurt mixture and mix until combined. Enjoy!