Yasemin's Kitchen: Carrot Salad with Garlic Yogurt

Carrot Salad with Garlic Yogurt

"Raki" is an anise based drink that is unofficially considered to be the national drink of Turkey. Raki is not just a glass of liqueur. There's a culture of how one drinks raki. It is served in small narrow glasses. You fill half of the glass with raki and you add water to it. It is transparent until you add water, then it becomes milky. It is called "lion's milk" perhaps because you roar like a lion if you drink a bit too much. Typically, raki is served with a variety of appetizers called "mezes". Feta cheese, melons, a variety of salads, hot and cold appetizers accompany dinner when raki is served. You drink raki slowly, but more importantly you drink it with friends. Traditionally people savor the food and slowly sip their raki, spending long hours talking, laughing and reminiscing with their friends.

Carrot salad with garlic yogurt is one of popular mezes that accompany a "raki table".
In the original recipe, carrots are sautéd.. However, I have tried making this with steamed carrots and it works OK. Original version is tastier, but steamed version could do. If you choose to steam the carrots, then I suggest that you add 1 tablespoon of olive oil to the mixture and drizzle another tablespoon on the top to enhance flavor.

Ingredients:

4 cups of grated carrots (about 5 medium to large carrots)
1 cup plain yogurt, preferably Greek Style or whole milk yogurt
2 cloves of garlic, minced
4 tablespoons olive oil
salt to taste

Directions:

Heat oil in a large pot over medium high heat and add grated carrots. Stirring continuously, sauté carrots until they are tender and wilted.

Put cooked carrots in a strainer to drain extra oil.

In a large bowl, mix yogurt, garlic and salt with a spoon. Add drained fried carrots to the bowl.Mix well with a spoon. Transfer to a serving dish, garnish with fresh herbs.