Türkiye · Türkiye

Havuc Tarator

Name: Havuc Tarator
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Türkiye
Ingredients: carrots 400 g; thick plain pasteurized yogurt 250 g; olive oil 20 ml; garlic, finely grated 3 g; walnuts, chopped 20 g; salt 2 g

Sweet sauteed carrots are folded into garlic yogurt and finished with walnuts.

40 minutes · 4 servings · Easy

Carrots are a winter vegetable in Turkey, and this cold salad is where they get their main outing, cooked down until sweet enough to stand against garlic yogurt. The yogurt has to be thick and well salted or the plate turns watery, and the walnuts are added at the table rather than cooked into it. It sits beside meat through the cold months.

Ingredients

carrots400 g
thick plain pasteurized yogurt250 g
olive oil20 ml
garlic, finely grated3 g
walnuts, chopped20 g
salt2 g

Directions

1
Peel and coarsely grate carrots. Heat oil in a skillet over medium-low heat and cook carrots with half the salt for 10 minutes, stirring.
Carrot shreds are soft and any released moisture has evaporated.
2
Spread carrots thinly on a clean plate for about 15 minutes until no longer warm. Mix yogurt, garlic and remaining salt in a bowl.
Carrots no longer give off steam and yogurt is smooth.
3
Fold cooled carrots into yogurt and top with walnuts. Serve immediately or refrigerate within 2 hours at 4°C or below; use within 24 hours.
Orange shreds remain visible throughout the creamy salad. For storage, refrigerate within 2 hours at 4°C or below; if the surroundings exceed 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content