Havuc is a simple and rich Turkish dip made with shredded carrot, garlic toum and Greek yoghurt. Perfect served with warm pita bread.
- 100 ml extra-virgin olive oil
- 300 g grated carrot
- 1 tsp pinch toasted caraway seeds, toasted, plus extra to serve
- 40 g toum (see Note)
- 5 g salt
- 500 g plain Greek yoghurt
- warm pita bread, brushed with za’atar and olive oil, to serve
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.
This recipe is ideally started the night before to allow the flavours to infuse.
- Heat the olive oil in a large saucepan over medium heat. Add the grated carrot and cook, stirring regularly until they begin to break down. Add the caraway seeds, toum and salt and keep cooking until carrots are soft and broken down.
- Remove from the heat and allow to cool to room temperature. Stir through the yoghurt and refrigerate, ideally overnight to allow all the flavours to infuse.
- Place the havuc in a serving dish, drizzle with a little extra virgin oil, sprinkle with a few extra toasted caraway seeds and serve with warm pita bread, for dipping.
• Toum is sold in supermarkets as 'garlic dip'. You can also make your own with this recipe here.
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