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!
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
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.