Quite a hiatus we had there! Life's been pretty hectic as of late, but nevertheless, here we are again, and this time we'd like to share a slightly unusual recipe with you: stir-fried grated carrot with yoghurt. Yoğurtlu Havuç is more of a side dish or appetizer, and makes for a great accompaniment to meaty mains.
Turkish food has always been on the high side of our favourite cuisines list, and it is such a shame that KL doesn't have too many Turkish eateries around. There used to be a really good one at Asian Heritage Row, but it closed down much too soon =(
The closest we get to enjoying the culinary gems of Turkey is through our own interpretations at home. You know us and our affection for simple, minimum-preparation-time-required recipes by now, and this is one of them. The ingredients and steps may sound absurdly simple, but we assure you, it is one genius creation by the Turks!
This is our take on the Yoğurtlu Havuç:
Ingredients
8 large carrots
1/2 cup yoghurt
1/4 cup lemon juice
6 cloves garlic
10 olives, sliced
1 tablespoon cumin powder
1 tablespoon chilli powder
olive oil
mint leaves
salt and pepper
Steps
1. Grate the carrots.
2. Pound garlic roughly using mortar and pestle, along with the cumin powder and chilli powder.
3. Heat olive oil, and once hot, get the pounded garlic mix in. Things are going to get mind-blowingly fragrant right around this step, and you're gonna wanna stop yourself from just downing the sauteed garlic on its own.
4. Get the grated carrots in, and stir fry until it gets soft.
5. Add the yoghurt, lemon juice and olive slices. Mix well.
6. It is usually served chilled, so get it in the fridge for at least an hour before serving. The original Turkish version mostly is white (yoghurt) than orange (carrots), but we prefer a less yoghurty version, hence the orange-ness. If you'd prefer to have it as a dip, you can add in 1 whole cup of yoghurt to the recipe.
7. Serve with a spring of mint leaves and it's good to go!
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