Havuç Tarator (Turkish-Style Carrot Salad with Yogurt)

It is a favorite for its Turkish meze, a selection of small dishes served as appetizers; the charm of this dish is in its simplicity. Carrots that are naturally sweet paired with refreshing, cool yogurt to make this delicious dish. The carrots must be cooked to a perfect al dente to retain some quality and texture, resulting in an enjoyable bite every time.


  • Four large carrots peeled
  • One tablespoon of olive oil
  • One teaspoon of kosher salt
  • Two Medium garlic cloves which are grated using the Microplane (about one teaspoon)
  • 1/2 cup plain whole-milk strained (Greek-style) yogurt
  • 1/4 cup plain whole-milk yogurt
  • Chopped freshly chopped Parsley with chopped nuts to garnish


  1. Grate carrots using the most significant holes on the box grater and then transfer to a large bowl.
  2. In an oven-proof skillet large enough for medium-low. Add the grated carrots and salt. Cook, stirring frequently, until they are soft, between 3 and 5 minutes. Be careful not to cook too long.
  3. Return carrots to bowl. Mix in the grated garlic. Allow the mixture to cool down to room temp, unattended for approximately 30 minutes.
  4. Incorporate both yogurts into the mixture of carrots and stir until it is well combined. Cover and chill for 30 to 40 minutes. Serve with chopped Parsley and walnuts.

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