Called Havuclu Yogurt Salatasi, this delicious yoghurt dip with fried carrots and walnuts is often part of a Turkish meze spread.
5 people made this
2 tablespoons olive oil
2 carrots, peeled and coarsely grated
50g chopped walnuts or pine nuts
2 garlic cloves, very finely chopped
salt to taste
300g Turkish or Greek yoghurt
pepper to taste
walnut oil or extra-virgin olive oil for drizzling
a few dill sprigs for garnish
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Method Prep:15min › Cook:12min › Ready in:27min
Heat the oil in a frying pan until it is so hot that it sizzles when you add the carrots. Fry until they soften, about 6 minutes, stirring often. Add the walnuts and fry for another 6 minutes until the carrots and the walnuts are lightly browned. In the last 2 minutes add the garlic and a pinch of salt. Remove from the heat and let cool to lukewarm.
Tip the yoghurt into a bowl and add the carrots and walnuts. Mix well and season with salt and pepper to taste. Drizzle with walnut oil and garnish with dill. Serve immediately or store in an airtight container in the fridge. The dip keeps for a couple of days.