No reviews This is a delightful, wholesome, versatile mezze, also great with grills and pasta, as well as a topping for a Turkish-style stuffed baked potato (recipe in Sebze). The sweetness of sautéed garlicky carrots and courgettes (zucchini) works so well combined with the yogurt and dill. I like adding chopped gherkins here for a touch of tanginess and crunchy walnuts for added texture and flavor. – Özlem Warren, Sebze (Hardie Grant, 2024) fine sea salt freshly ground black pepper 1 medium carrot (about 200 g/7 oz), trimmed and grated 1/4 cup/60 ml extra-virgin olive oil plus extra to drizzle 4 garlic cloves, finely chopped 1 oz/30g gherkins or cornichons, chopped 1 3/4 oz/45 g shelled walnuts, chopped into bite-sized pieces handful of fresh dill, hard stalks removed, chopped 1 cup/280 g full-fat yogurt a sprinkle of pul biber/Aleppo pepper, to serve Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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