Ayla Algar’s recipe for cooked carrots in yogurt in Classical Turkish Cooking inspired this adaptation. I have made Algar’s recipe many times, often with some modest alterations. She seasons her salad with chopped dill. I like it with toasted cumin and a big squeeze of lemon. You could add some plumped golden raisins or fold in chopped pistachios. I like it best when it’s slightly warm. From Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner by Janet Fletcher (Ten Speed Press).
1 pound carrots
2 tablespoons extra-virgin olive oil
Kosher or sea salt
1 cup plain yogurt
1 large clove garlic, grated or finely minced
Scant 1/2 teaspoon toasted and ground cumin seed
Fresh lemon juice
Chopped parsley or cilantro, for garnish
Peel the carrots and grate them coarsely. (I use the coarse holes on a box grater.) You should have about 4 cups.
In a heavy 12-inch skillet, heat the olive oil over high heat. Add the carrots, season with salt, and cook, stirring almost constantly with a wooden spoon, until the carrots soften and wilt slightly, 3 to 4 minutes. They should no longer be crunchy. Transfer the carrots to a large bowl.
In another bowl, whisk together the yogurt, garlic, cumin, and salt to taste.
Add the yogurt to the warm carrots and stir to blend. Taste and add more salt if needed and brighten the flavor with lemon juice to taste. Scatter parsley or cilantro over the top and serve warm or at room temperature, not chilled.
Serves 4
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