Havuç Tarator

5 from 2 votes

A creamy Turkish meze made with sautéed carrots, thick yogurt, garlic and toasted walnuts. It's easy to make and tastes even better the next day.

Prep Time10

Cook Time15

Cooling Time15

Total Time40

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Halal, , Vegetarian

Servings: people

Calories: 188kcal

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.

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.