Yogurtlu Havuc (Carrots with Garlic and Yogurt)

Think that carrots are only for donkeys, or for giving your eyesight a boost? This recipe from A Taste of Turkish Cuisine may just change your tune.

Sheilah provides some more background on Turkish food in general:

Many other cultures have left their mark on Turkish cuisine. Arab influences, especially in the south and southeastern parts of Anatolia included many spices—hot peppers in particular. The Persian, Hittite, and Byzantine Empires introduced different vegetables like cabbage, cauliflower, and parsley—all of Mediterranean origin. Turkish cuisine was also greatly influenced by the Persian practice of combining meats and fruits as well as vegetable stews (yakhni). The word “kebab” is of Persian origin. Pilav (pilaf) is the Turkish version of pulau (Persian). This confluence of Turkish and Iranian elements gradually led to a cuisine that the Moguls transplanted to India, where it was further enhanced and altered.

Serves 8

7 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 pound carrots, coarsely grated
3 to 4 cloves garlic
½ teaspoon salt
1 cup Drained Yogurt
2 teaspoons Aleppo pepper or paprika
Olives, optional

In a 3-quart pot, heat 5 tablespoons of the oil and sauté the onions, stirring over medium heat for 5 minutes. Do not let them brown or burn. Add the carrots, stirring to mix well, and continue cooking for 10 minutes. Remove from heat and let cool.

Crush the garlic and salt in a mortar and pestle. Place the cooled carrots in a large bowl and add the drained yogurt and the garlic mixture. Mix well and place in a serving dish. Combine the remaining 2 tablespoons of olive oil and the paprika and drizzle in a design over the top of the carrots, decorate with olives if desired. Serve at room temperature or chilled.

Pictures courtesy of Wikimedia Commons.

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