Mixing raw grated carrot into yoghurt is a meze too, but it is not the same thing as using cooked carrot. Cooked in olive oil the carrot brings out its sugars and sweetens, and the balance it strikes with the sourness of the yoghurt comes from there.
Ingredients
For the meze
For the top
Method
-
Cook the carrot
Cook the grated carrot in olive oil over a low heat for 12 minutes, until soft and sweet.
-
Cool
Take it out of the pan and bring it to room temperature.
-
Mix
Toss with the strained yoghurt, garlic and salt.
-
Chill
Chill for 20 minutes and serve with walnuts and pepper flakes.
Tips
- Cook the carrot over a low heat; cooked over a high one it browns rather than sweetens.
- Do not add it to the yoghurt without cooling.
- Add a pinch of cinnamon; it opens up the sweetness of the carrot in an unexpected way.
Nutrition
135
kcal
5 g
Protein
9 g
Fat
11 g
Carbs
8 g
Sugar
3 g
Fibre
Values are per serving and approximate.