Ingredients
Ingredients
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 3 Carrots, shredded
- 1½ cups Greek yogurt
- ½ tsp Salt
Instructions
- Heat the olive oil: Place a pan over medium-high heat and add 2 tablespoons of olive oil, allowing it to warm up.
- Sauté garlic and carrots: Add the minced garlic to the hot oil and sauté for about a minute until fragrant. Then stir in the shredded carrots and cook for 5 to 8 minutes until they become soft and tender.
- Cool the mixture: Turn off the heat and allow the carrot and garlic mixture to cool completely to ensure it does not curdle the yogurt when mixed.
- Combine with yogurt: Once cooled, transfer the carrot mixture into a bowl. Stir in 1½ cups of Greek yogurt and ½ teaspoon of salt until well combined.
- Serve: Transfer to a serving dish, drizzle with a little extra olive oil on top for garnish. This dish can be served on its own or paired with pita or lavash bread as a side.
Notes
- Allow the carrot mixture to cool completely before mixing with yogurt to prevent curdling.
- Adjust garlic amount to your taste preference for a milder or stronger flavor.
- You can add fresh herbs like dill or parsley for added freshness.
- This salad can be refrigerated for up to 2 days and served cold.
- For a vegan version, substitute Greek yogurt with a dairy-free yogurt alternative.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Turkish
