A dish from Azerbaijan, this can be served for breakfast or as a vegetable side dish or a bread. It is very versatile as well as delicious! Guaranteed not to fall apart when sliced. I would add a pat of butter to a warm slice--mmmm!
Put the potatoes and carrot into a medium saucepan, filling with enough water to cover. Bring to a boil and cook until tender, about 30 minutes. DO NOT OVERCOOK. Drain. When cool enough to handle, peel off their skins. Cut vegetables into a medium-size dice. Set aside.
In a large mixing bowl, whisk the eggs. Add the oil and stir to blend. Add yogurt and stir again. Add the flour and baking powder; stir to mix.
Toss in the diced vegetables, the onion, garlic powder, and chopped herbs. Season with salt and pepper. Gently stir to mix.
Spoon into a greased or sprayed 9x5x3-inch loaf pan. Bake on the middle rack of a preheated 375-degree oven for 1 hour, or until golden on top.
Remove from oven and allow to cool to room temperature. Unmold from loaf pan and slice. The loaf will keep in the refrigerator for up to three days.