With hot and humid days, I'm making salads, paninis, and dips for dinner. This Turkish Carrot Dip won my heart. It is eaten as a mezze or salad. Since my herbs are in full production, I added some fresh herbs, and the result it was delicious!
Havuç Tarator
5 medium Carrots shredded
4 tbsp Olive oil
4 cloves Garlic chopped
2 cups of plain yogurt (you can add more or less)
1 tsp Salt
fresh chopped herbs: basil, cilantro, parsley, mint, and green onions
Chilli oil
3 tablespoons of olive oil
1 teaspoon of chili flakes
In olive oil, sautee the carrots until they are soft. Set aside. Mix the yogurt, salt, garlic, and herbs. Add the carrots. Taste for garlic and salt. Spread it on a plate.
In a pan, heat the olive oil with chili flakes. Place this fragrant oil on top. Eat it and ENJOY!
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