Selin's Carrots with a Garlic Infused Yogurt & Tahini Dressing
Author: 
Cuisine: Turkish
 
Ingredients
  • 1 Lb fresh Carrots, peeled and coarsely grated
  • 1 Tbsp Olive oil
  • 1 Lb Plain Turkish (or Greek) Yogurt (see note)
  • 1 Tbsp Tahini
  • 2 Garlic Cloves, finely minced
  • 2 Tbsp Walnuts, crushed
  • 1 tsp Dolma Spice (see note)
  • Pinch of Salt
Instructions
  1. In a frying pan, over low heat, lightly sauté the carrots in olive oil. Cook them down to half their original volume, still retaining their crunchiness, and set aside to cool.
  2. Whisk together the yogurt, tahini, dolma spice, salt, walnuts and garlic until smooth. When the carrots are cooled, toss with the dressing. Refrigerate until ready to serve.
  3. **Notes:
  4. The Turks invented yogurt and the Ottoman Empire brought it to Greece. While we are less familiar with Turkish yogurt (Greek yogurt has been better marketed, thanks to Chobani) Turkish and Greek yogurt are roughly the same thing- thick, strained, creamy yogurt and either one of them will work for this recipe.
  5. Dolma spice is a sweet spice, like pumpkin pie spice without ginger. To make your own, combine cinnamon, clove, nutmeg and allspice. The sweet spices lend the illusion of sweetness but without added sugar.
Recipe by Super Foods Life at https://www.superfoodslife.com/cooking-class-istanbul-carrot-salad/