A light meze made by blending sautéed grated carrot with strained yogurt, garlic and walnuts. Finished with dried mint and olive oil, carrot tarator is a practical starter served cold.
Sauté the grated carrots in olive oil over medium heat for a few minutes until softened, then remove from the heat and let cool.
Whisk the strained yogurt with crushed garlic and salt.
Add the cooled carrots to the yogurt mixture and mix gently; the consistency should be smooth and homogeneous.
Transfer the carrot tarator to a serving bowl and serve cold, sprinkled with chopped walnuts and dried mint.
Important: Be sure to let the carrots cool before adding them to the yogurt — hot carrots can cause the yogurt to separate (curdle). Allergen: contains dairy and nuts (walnut). The meze stays fresh in the refrigerator for 1-2 days.
If you cut the carrots into small cubes and boil them instead of grating them, you can give the meze a different texture.
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