Carrots and Garlic Yogurt Sauce

I started making this dish in a Turkish cooking class a few years ago.  People were skeptical about how it would taste because of the abundance of spices, but it turned out to be one of the most requested recipes I have.  It’s a beautiful dip for vegetables or toasted bread or pita.   It’s not only packed with flavors, it’s very healthy and good for you!

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Main ingredients:

1 tbsp. olive oil

2 large carrots, peeled and grated 1 1/2 cups thick yogurt, full fat

2 garlic cloves, finely chopped

2 tbsp. walnuts, chopped

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/4 tsp. allspice

1/4 tsp. cinnamon

1 1/2 tsp. salt

2 tbsp. olive oil

1 tbsp. tahini

1 tsp. chopped parsley

Method:
Heat 1 tbsp. olive oil in a skillet, over medium high heat. Add the carrots and sauté until just soft, but still a bit crunchy. Set aside and cool. Whisk together the yogurt, spices, walnuts and garlic until smooth. Add the cooled carrots. Garnish with parsley.