Turkish carrot salad with garlic yogurt

Turkish carrot salad with garlic yogurt


2 people made this

Cooked or raw carrots were first used in salads in north-western Africa. This salad is good served with warmed pita bread. Serve garnished with parsley.

Lynn Lewis

Serves: 4 

  • 2 cups Greek–style yogurt
  • 3 tablespoons olive oil
  • 4 medium carrots, coarsely grated
  • 2 cloves garlic, crushed
  • 2 to 3 tablespoons lemon juice (or more, as liked)
  • salt and freshly ground black pepper
  • flat–leaf parsley sprigs, for garnish

Preparation:1hour30min  ›  Cook:10min  ›  Ready in:1hour40min 

  1. Line a large colander with coffee filter paper or muslin; place over a large bowl. Spoon yogurt into sieve. Strain 20 minutes.
  2. Heat oil in a nonstick pan over medium heat. Add carrots, cook, stirring occasionally, 10 minutes, or until almost soft. Remove from heat; leave to cool.
  3. Combine strained yogurt and carrots in a serving bowl. Add garlic and 2 tablespoons lemon juice; toss. Add more lemon juice, if needed, and salt and pepper to taste.
  4. Cover salad and chill for at least 1 hour. Taste again just before serving, adding lemon juice, salt and pepper, as liked.

cook's tip

If you choose to use low–fat yogurt, it will stay runny after straining. Ideally, use a thick, Greek–style, full–fat yogurt to achieve the right consistency.

fresh beetroot salad with yogurt

Wash 500 g fresh beetroot. Boil in a saucepan with plenty of water for 1 to 1 hour 30 minutes until soft. Drain and rinse under cold running water. Allow to cool before peeling. Grate beetroot coarsely. (Take care; the juice stains clothing.) * Prepare yogurt as described in main recipe and combine with grated beetroots. Season as described. Add 1 tablespoon olive oil just before serving. Serve garnished with parsley sprigs.

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