This carrot salad is fantastic. Sweet from the carrots, creamy from the yogurt, tangy from the raw garlic. It is served here as a salad but I find it makes a nice condiment as well.
4 cups of grated carrots
1 grated onion
3 tablespoons of olive oil
2 or 3 cloves of garlic minced
1 cup of yogurt (strained* is best)
Sauté the carrots and the onions until the carrots are soft but not mushy. Salt and pepper to taste. Let the carrots cool. Mince the garlic or grind with a mortar and pestle (that’s what they do in Turkey.) Mix garlic into the yogurt, then combine well with carrots and onions. Serve in serving dish.
*To strain yogurt use a large mesh strainer. Line with paper towels or cheese cloth. Place over larger bowl (so that the water can drain.) Place the desired amount of yogurt in the lined strainer and let site for several hours or overnight. If you have access to thick Greek Yogurt that would work too.
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