This Turkish carrot and yoghurt dip or salad (yoghurtlu havuc) is easy to make and delicious when freshly made. Serve it with Turkish bread and other dips and meze dishes to make a delightful meal. It can also be served as a side dish with grilled or roasted meat.
Photography by Diana Lampe and Andrew Taylor
- 3-5 medium carrots (500g), grated
- 2 tbsp extra-virgin olive oil
- 1-2 cloves garlic, grated or finely chopped
- 500g Greek-style yoghurt
- sea salt and freshly ground black pepper
- 1/4 lemon (optional)
- 1 small bunch dill or flat-leaf parsley, chopped
- 1 handful black olives or walnuts for garnish (optional)
- Heat the olive oil in a frying pan over medium heat. Add the grated carrot and stir around for a couple of minutes. (The garlic can be cooked with the carrot too if you prefer.) Set aside to cool.
- Whisk the yoghurt in a bowl with the garlic, salt and pepper. Add the carrot and dill or parsley, reserving a little for garnish. Taste and adjust the seasoning. Add a squeeze of lemon too if you like.
- Chill in the fridge for a couple of hours for the ingredients to mingle and the flavour develop. At serving time tip a little olive oil on top and sprinkle with chopped herbs. Decorate with olives or chopped walnuts if desired and serve with Turkish bread.