Sweetened with carrot, this creamy Turkish dip is the perfect starter served with fresh flatbread and black olives.
Yogurtlu Havuc – Carrot dip
- 4 carrots grated
- 1 tbsp olive oil
- 1 cup thick natural yogurt
- 1 garlic clove crushed
- salt & pepper
In a frying pan heat the olive oil over medium heat. Add the grated carrot and gently fry until soft. Allow to cool.
Once cooled mix the carrot together with yogurt, garlic, a squeeze of lemon and season with salt and pepper. Serve with fresh or dried dill, black olives and a drizzle of olive oil.