ReceptnaptárHavuç tarator (fried carrot in garlic yoghurt with walnuts)
Havuç tarator is a cold starter known in Turkey and around the Caucasus, a favourite of the meze table. Grated carrot turns sweet when sautéed in oil, and the garlicky yoghurt gives it a tangy counterpoint. It is ready in twenty minutes, and by the next day the flavours have blended even better.
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Method
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- Heat the oil in a pan and fry the grated carrot in it over medium heat for 6-8 minutes, until soft and sweetish but not browned. Season with salt and let it cool completely.
- Mix the yogurt with the garlic and a pinch of salt.
- Add the cooled carrot and mix.
- Smooth into a bowl, sprinkle with walnuts and dill, and serve cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Sauté the carrot only until tender without browning it, because a roasted flavour drowns out the freshness of the yoghurt.
- Let the carrot cool completely before mixing it into the yoghurt, or the yoghurt will split and turn watery.
- Instead of Greek yoghurt you can use strained plain yoghurt. Serve with bread, pitta or grilled meat.
Frequently asked questions
How long does it keep?
3 days, covered, in the fridge. Sprinkle on the walnuts and fresh herbs only when serving, so they stay crunchy and fresh.
How do I make it vegan?
Make it with a thick, unsweetened plant-based yoghurt, and stir in a little lemon juice for tanginess.
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