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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 68 |
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This salad/spread/dip type of dish is my version of a traditional Turkish meze. But I'd rather call it mediterranean seeing that both the ingredients and the preparation easily reminds me of many afro/euro-mediterranean dishes. Ingredients:
500g carrots, coarsely shredded |
250g plain yogurt, fat free or full fat, choice is yours |
50g light mayo |
3 cloves of garlic or more |
1 generous tablespoon of dill, finely chopped |
salt |
vegetable oil to saute |
optional |
dry/fresh mint, finely chopped |
olives, chopped |
for optional topping |
butter(amount's up to how much fat you like) |
cayenne powder |
Directions:
1. Saute the carrots in a non-stick pan with vegetable oil until they soften up and acquire a yellowish color. You wouldn't want it too oily, it should be just enought to help the carrots cook.
2. In a bowl add in yogurt, mayo, garlic, dill and salt, and any of the optional ingredients. Stir until all is well-incorporated.
3. Add in the sauteed carrots and stir thorougly.
4. Let it sit a couple of hours to let the flavors meld into eachother.
5. To serve:
6. Place it in a suitable serving plate,
7. Or spread it on toasted bread,
8. Or serve as a dip,
9. Or serve as side dish,
10. Good sandwich spread, too.
11. Optional Topping Sauce:
12. Melt the butter and add in the cayenne, let it release it's red thorougly into the butter. Top the dish immediately depending on how you serve it.
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