This colourful carrot dip is a Turkish classic and easy to prepare. Serve it with grilled bread and other dips as as part of a meze or as a side dish for grilled meat and fish.
- 6–7 carrots, grated
- olive oil
- 200 g Greek-style yoghurt
- 1 garlic clove, crushed
- pinch of salt
- black olives
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 15 minutes
Makes about 2 cups
Cook the carrots in a frying pan with ½ tablespoon of olive oil until just softened. Remove from the pan and leave to cool.
Combine the yoghurt, garlic and salt and mix well. Stir in the cooled carrot. Scoop into a serving bowl, decorate with olives and drizzle with a little olive oil.