Carrot Salad or Havuç Salatası
Author: April Ozbilgin
Recipe type: Salad
Cuisine: Turkish
- 2 – 3 large carrots
- 2 cloves garlic
- 3 Tablespoons Olive Oil
- ¾ – 1 Cup Full Fat Thick Yogurt
- ½ teaspoon Salt
- Sprig of Parsley for Garnish
- Wash, peel and grate the carrots.
- Heat the olive oil in a saute pan.
- Add the carrots and saute 4-5 minutes till just soft but still firm.
- In the meantime, crush your garlic in some salt using your mortar and pestle.
- Add the salty crushed garlic to the yogurt.
- Remove the carrots from the heat and let cool.
- When cooled, mix the carrots and yogurt.
- Place in a serving vessel and garnish with parsley if desired.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2013/01/goes-great-with-raki.html
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