Havuçlu Tarator
Easy Turkish Carrot DipHavuçlu Tarator is pure mezze magic! It's a super creamy and fresh yogurt carrot dip with a delicious chunky texture. Havuçlu Tarator is a perfect sharing dish, so serve it on a mezze table and dip bread and veggies in. And it comes together in no time!
Ingredients
- 500 g large and fresh carrots - about 5 large pieces
- 1 clove garlic - large clove
- 1 handful walnuts
- 500 g Greek yogurt
- 1 tbsp lime juice
- 5 tbsp mild extra virgin olive oil - 3 for cooking - 2 for serving
- 1 pinch salt
Instructions
- Start by peeling and grating the carrots with a box grater. Grate them on medium holes, because this way the carrots are the right size. This is important for the texture of the dish, just make sure they’re not too small or too thin. Then peal, crush and finely chop the garlic, the finer, the better.
- Heat a splash of olive oil in large nonstick skillet over high heat and add the carrots and garlic. Briefly sauté while stirring regularly for about 5 minutes, until they slightly soften. But take care not to overcook them! This step enhances the natural sweetness of the carrots and adds a subtle depth of flavor while the garlic keeps its integrity.
- Add the carrot mixture to a large mixing bowl and let it cool down. Then, add yogurt, lime juice, olive oil, chopped walnuts and salt to the cooled carrots. But don’t be skimpy on the salt, because the tangy flavors of the yogurt and lime easily overpowers the salt.
- Finally give it a thorough stir, until everything is nicely combined & enjoy your delicious Havuçlu Tarator!
Notes
Recipe Notes
- Garlic: Freshly crushed garlic is quite important for the flavor of this dish.
- Lime juice: The original recipe calls for lemon juice, but we use lime juice to make it extra crisp and vibrant.
- Walnuts: Walnuts are a classic. A small handful, roughly chopped, adds some extra crunch and nutty flavor to the dish. Reserve some for the topping.
- Carrots: Choose really fresh and firm ones, preferably large carrots, they’re much easier to peal and grate.
- Olive oil: We prefer a mild and fruity extra virgin one.
- Yogurt: For this Turkish dish we prefer Greek over Turkish yogurt... It’s usually firmer and creamier!
- Kosher salt
Nutrition
Serving: 166g | Calories: 222.2kcal | Carbohydrates: 12.08g | Protein: 10.16g | Fat: 15.44g | Saturated Fat: 2.03g | Polyunsaturated Fat: 3.68g | Monounsaturated Fat: 9.01g | Trans Fat: 0.01g | Cholesterol: 4.17mg | Sodium: 94.43mg | Potassium: 411.27mg | Fiber: 2.69g | Sugar: 6.85g | Vitamin A: 13927.3IU | Vitamin C: 5.89mg | Calcium: 126.28mg | Iron: 0.53mg