* Exported from MasterCook *
Turkish Carrot , Onion , Garlic & Yogurt Spread
Recipe By :Sheila Kaufman
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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7 Tbsps extra-virgin olive oil
1 medium onion -- finely chopped
1 pound carrots -- peeled and coarsely grated
3 garlic cloves -- (3 to 4)
1/2 tsp salt
1 cup Drained Yogurt -- (place 2 pints of yogurt in a cheesecloth lined colander and drain at room temperature for 5 hours, discard whey/liquid) or Greek-syle yogurt
2 teaspoons Aleppo pepper -- or paprika
To garnish: -- olives, optional
In a 3-quart pot, heat 5 Tbsps of the oil and sauté the onions, stirring
over medium heat for 5 minutes. Do not let them brown or burn.
Add the carrots, stirring to mix well, and continue cooking for 10
minutes. Remove from heat and let cool.
Crush the garlic and salt in a mortar and pestle.
Place the cooled carrots in a large bowl and add the drained yogurt and
the garlic mixture. Mix well and place in a serving dish.
Combine the remaining 2 Tbsps of olive oil and the paprika and drizzle in
a design over the top of the carrots, decorate with olives if desired.
Serve at room temperature or chilled.
Serves 8.
Carrots will never be the same after you've eaten this dish! Turkish
zucchini can be used instead of the carrots, but a tsp of dried mint needs
to be added to the dish.
Cuisine:
"Turkish"
Source:
"Sur La Table"
S(Formatted by Chupa Babi):
"June 2012"
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Per Serving (excluding unknown items): 149 Calories; 12g Fat (70.4%
calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 163mg Sodium. Exchanges: 1 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 4713 0
