Havuç Tarator, or Carrot Tarator, is a creamy Turkish meze made with sautéed carrots, thick yogurt and garlic. It's tangy and a little sweet, and I add walnuts to mine for crunch. In Turkey, we serve it with rakı and grilled fish. It's always the first meze to go when we have friends over.
This Turkish carrot dip is easy to make with yogurt and a handful of pantry ingredients. You can make it a day ahead, and it tastes even better after a night in the fridge. It's naturally gluten free and vegetarian.
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What is Havuç Tarator?
In Turkish, havuç means carrot, and tarator is the name for cold, garlicky sauces and dips. This one is made with yogurt, and it goes on the meze table next to haydari and cacık. You'll also hear it called yoğurtlu havuç or havuç borani.
Why You’ll Love This Recipe
- There's nothing difficult in it, and all you need is a grater and a frying pan.
- This classic Turkish meze is always a hit with guests.
- You only need a handful of everyday ingredients from the supermarket.
- There's no gluten or meat in it, and you can make it vegan with a dairy-free yogurt.
- Serve it as a dip, a side dish or a spread for wraps and sandwiches.
- You can make this yogurt and carrot dip ahead for parties and keep it in the fridge until serving.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Carrots - Choose the freshest carrots and grate them on the large holes of a box grater. Pre-shredded carrots don't have the same texture or flavor.
- Yogurt - Thick strained yogurt is best for this havuc tarator recipe. In Turkey, we call it süzme yoğurt. Greek yogurt or labneh work well too, and you'll find both in most large supermarkets.
- Garlic - A little crushed garlic is enough, and you can add more if you love it.
- Walnuts - I toast them in the oven and chop them roughly before I mix them in. They're crunchier that way and have more flavor.
- Olive oil - I cook the carrots in extra virgin olive oil, but you can use butter for a richer taste.
How to Make Havuç Tarator?
Wash, peel, and grate fresh carrots right before using them in your recipe.
Heat a pan over medium heat and add olive oil. Add the grated carrots and sauté them for about 10 to 15 minutes, until they soften and release their natural sweetness.
Stir occasionally to prevent burning. Once done, remove them from the heat and let them cool completely. In a mixing bowl, combine the sautéed carrots with yogurt, garlic, salt, and crushed walnuts.
Stir everything until well combined. For the best flavor, let the dip rest in the fridge for at least 30 minutes. Garnish with fresh herbs or walnut halves before serving.
Recipe Tips From the Chef
- Use a thick, full-fat yogurt, such as strained or Greek. If yours is thin, strain it in a fine mesh strainer lined with cheesecloth for a couple of hours.
- Grate the carrots just before cooking, on the large holes of the grater.
- Cook the carrots until they're soft and any juice in the pan has dried up. Undercooked carrots stay crunchy and don't taste as sweet.
- Let the carrots cool completely before adding the yogurt.
- Use the garlic raw for a stronger taste, or cook it with the carrots for a milder one.
- If you like it tangier, add a squeeze of lemon juice.
- Chill the dip for at least 30 minutes before serving. Take it out of the fridge a few minutes early, so it isn't too cold.
Variations
- For a little heat, stir in a pinch of cayenne. You can also warm some olive oil with pul biber (Turkish red pepper flakes) and drizzle it over the top.
- You can cook grated zucchini with the carrots to make kabak havuç tarator.
- Stir in some chopped dill or parsley, or use a mix of both.
- Swap the walnuts for pine nuts or pistachios.
- For a Hatay-style version, use more garlic and less yogurt.
- Use a plain dairy-free yogurt to make it vegan.
What to Serve with Havuç Tarator?
Serve Carrot Tarator on a meze table with Mediterranean Hummus Dip, Skordalia - Greek Potato Dip and Baba Ganoush Without Tahini. Warm Pita Bread and Barbari Bread are good for dipping.
As a side dish, it goes well with Lamb Kofta, Adana Kebab and Baked Salmon. It's good next to Hashweh - Lebanese Ground Beef and Rice.
You can spread it on Lavash Bread and roll it up as a wrap, or use it in sandwiches. For a snack, serve it with Air Fryer Pita Chips.
Storage and Make Ahead Instructions
Havuç Tarator keeps in an airtight container in the fridge for up to 3 days. Stir it well before serving if a little liquid has collected on top. I don't recommend freezing it. The yogurt separates when it thaws, and the texture changes.
To make it ahead, mix everything except the walnuts the day before and keep it in the fridge. Add them just before serving, so they stay crunchy.
Recipe FAQs
In English, it's usually called carrot tarator or Turkish carrot dip. Some people call it Turkish carrot salad with yogurt.
Turkish tarator sauce is made with day-old bread, walnuts, garlic, lemon juice and olive oil. We serve it with fried mussels, calamari and fish. Havuç Tarator is made with yogurt and carrots instead of bread, but it has the same garlicky taste.
It's usually because the yogurt is too thin, or the carrots still have some juice in them. If you mix the carrots in when they're warm, the yogurt can curdle and go watery.
Yes, and some people in Turkey make it that way. Grate the carrots and mix them straight into the yogurt. It's crunchier and fresher, but not as sweet as the cooked version.
Related Recipes
For more easy mezes, try these recipes:
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I hope you enjoy the process of making this delicious Havuç Tarator - Turkish Carrot Dip with Yogurt as much as you enjoy eating it! 🙂
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Havuç Tarator
Ingredients
- 4 medium carrots (grated)
- 3 tablespoon olive oil
- 1 clove garlic (crushed into a paste)
- ⅔ cup thick strained yogurt or Greek yogurt (150 g)
- ½ teaspoon salt
- ¼ cup crushed walnuts (30 g)
Instructions
- Wash, peel, and grate fresh carrots right before using them in your recipe.
- Heat a pan over medium heat and add olive oil.
- Add the grated carrots and sauté them for about 10 to 15 minutes, until they soften and release their natural sweetness.
- Stir occasionally to prevent burning. Once done, remove them from the heat and let them cool completely.
- In a mixing bowl, combine the sautéed carrots with yogurt, garlic, salt, and crushed walnuts.
- Stir everything until well combined. For the best flavor, let the dip rest in the fridge for at least 30 minutes.
- Garnish with fresh herbs or walnut halves before serving.
Notes
- Use thick, full-fat strained yogurt, Greek yogurt or labneh. If yours is thin, strain it in a fine mesh strainer lined with cheesecloth for a couple of hours.
- Grate the carrots just before cooking. Pre-shredded carrots don't have the same texture or flavor.
- Cook the carrots until they're soft and any juice in the pan has dried up.
- Let the carrots cool completely before adding the yogurt. Warm carrots can make the yogurt curdle.
- Use the garlic raw for a stronger taste, or cook it with the carrots for a milder one.
- Add a squeeze of lemon juice if you like it tangier, or a pinch of cayenne for a little heat.
- Chill for at least 30 minutes, then take it out of the fridge a little before serving.
- It keeps in an airtight container in the fridge for up to 3 days. Stir before serving, and don't freeze it.
- To make it ahead, mix everything except the walnuts the day before. Stir them in when you're ready to serve.
- Swap the walnuts for pine nuts or pistachios if you like. For a vegan version, use a dairy-free yogurt.
Marcelyn says
Delicious!! Love this as a side dish or a dip.
Ayla Clulee says
I am so pleased to hear that, Marcelyn!
Marjorie says
This is my new favorite dip now, and very healthy too!
Ayla Clulee says
Happy to hear that! Always a win when something tasty is also healthy.