Carrots With Garlic And Yogurt

Carrots With Garlic And Yogurt

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Vicki Butts (lazyme)


From "A Taste of Turkish Cuisine" by Nur Ilkin and Sheilah Kaufman.


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15 Min
15 Min
Stove Top


  • 7 Tbsp
    extra virgin olive oil
  • 1 medium
    onion, finely chopped
  • 1 lb
    carrots, peeled, coarsely grated
  • 3
    garlic cloves
  • 1/2 tsp
  • 1 c
    drained yogurt (see note below)
  • 2 tsp
    aleppo pepper or paprika
  • ·
    olives, optional

How to Make Carrots With Garlic And Yogurt


  1. Note:
    To get 1 cup drained yogurt, start with cups of yogurt and place in a cheesecloth-lined colander. Let sit at room temperature for about 4 hours.
  2. In a 3-quart pot, heat 5 tablespoons of the oil and sauté the onions, stirring over medium heat for 5 minutes. Do not let them brown or burn.
  3. Add the carrots, stirring to mix well, and continue cooking for 10 minutes. Remove from heat and let cool.
  4. Crush the garlic and salt in a mortar and pestle.
  5. Place the cooled carrots in a large bowl and add the drained yogurt and the garlic mixture. Mix well and place in a serving dish.
  6. Combine the remaining 2 tablespoons of olive oil and the paprika and drizzle in a design over the top of the carrots, decorate with olives if desired.
  7. Serve at room temperature or chilled.

Printable Recipe Card

About Carrots With Garlic And Yogurt

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Middle Eastern

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