Wednesday, September 26, 2012

Yogurtlu Havuc Salatasi


So, now you know my dirty secret. The pita I made last week end was just a vehicle to eat this.
This being a Turkish dip called Yogurtlu Havuc Salatasi. Or at least I think it is.
I have been reading up on it and found it spelled so many different ways and with so many variations, that I cannot be sure. Sometimes it is just called yogurtlu havuc (spelled with a variety of letters that I cannot even find), other times the word salatasi is added. Also, like so many popular dishes, there seem to be a variety of versions out there. Some leave the carrots raw, others quickly sauté them; some only add garlic and perhaps some dill to the yogurt mix. Others add different spices and herbs.
It seems this dip is a very popular meze in drinking holes and restaurants and is often accompanied and strongly associated with raki, the Turkish national alcoholic beverage.


I have never been to Turkey (yet, I'd like to add) so I cannot even say what the most popular version is (any Turkish readers out there to tell us more about it? I know you're there, I have seen you stopping by). I didn't even know this dip existed until a few weeks ago, but if Lorraine puts the words easy and delicious in the same title, I cannot resist.
Also, I love me some dips with some warm bread and a cold glass of sparkly prosecco with friends. I like the idea of using the boring humble carrot to make something a little glamorous. I like that you are tricked into thinking you are indulging in something creamy and decadent while you are actually ingesting vitamins and boosting your immune system thanks to the carrots, the yogurt and the raw garlic, whilst keeping your calorie count very low.
Well, minus the pita. And the prosecco, the inordinate amounts of hummus and guac with chips and the chocolate dessert. But I digress.
When we were invited to a practically vegetarian household for dinner last week end, I knew this was what I would make. I'm telling you, with this dip, nobody cared about the pita not puffing completely.

2 cups grated carrot
1/2 tsp cumin
1 tsp caraway seeds
2 cups Greek yogurt
1 clove garlic, grated
mint, finely chopped
2 tbsp olive oil
 Toast the caraway seeds and cumin in a small frying pan until the aroma starts filling your kitchen, making sure not the burn them. While the stove is working its magic, grate the carrots.
When the spices are ready, transfer into a mortar and pestle and crush until pulverized. Set aside. 
Add a couple of tablespoons of olive oil to the same pan (yes, just one pan and a bowl to wash!) and sauté the carrots until slightly soft, but still toothsome. If you need to, add a little water. In the  meantime grate the garlic. I used half the amount required because we are not huge raw garlic eater, but I think one actually would not have been too aggressive.
Put the carrots into a bowl and mix in the yogurt while still hot, to ensure that all the flavor and colour from the carrots gets mixed into it. Add the spices, the garlic, salt and pepper to taste and the mint.  


  1. Love this! I made a similar salad adding parsnips a while back and loved it. Next time, I will try it your version with the cumin and caraway.

  2. I've never seen a dip made with carrots before...but I love them so must try this! The pittas I mentioned in my previous comment turned out perfectly and have some in the freezer so they would be the perfect accompaniment :-)

    1. So gòad your pitas turned out, but I really did not doubt it. I had never had a carrot dip before, it really is tasty.

  3. I adore this carrot yogurt dip! Would be great with any kind of flatbread.

  4. Amazing, amazing, amazing. I can't wait to try this. (I'm not sure I can handle the flatbread, though...)

    1. If I can you can. If worse comes to worse, they won't puff completely. Believe me, I know.

  5. YAY I'm so honoured that you made this dip!! It's gorgeous and I love the way that you styled it with the Turkish plate :D You've made my day!! :D

    1. Thank you for your great inspiration all the time.

  6. hi there!"Yogurtlu" means "with yogurt", we use a thick yoghurt in Turkey, different than what I saw in the States and Europe. "Havuc" means carrot and finally "salatası" means salad. As you said everyone adapts it in his/her style. For me garlic is the must ingredient. Garlic, I love you so... love from Istanbul.

    1. Hi Morina, thank you so much for commenting and clarifying. So it seems like it is correct to use salatasi in the title and the choice of Greek yogurt was a good one... I have never had Turkish yogurt but it sounds delicious!

  7. What a great dip. I love the ingredients and I also love the fact that you made your own pita. I love pita, even though us Greeks do it slightly in a different way.
    You got me really hungry! :)

  8. What a beautiful dip! I love the use of carrots, and I'm certain that this would be my ideal afternoon snack. Anything with a freshly warmed pita makes me happy! Thank you you for sharing!

  9. Yummmmmm! I have to try this and see if Ms. Fussy eats it! :-) Well... if she doesn't I know we still won't have any left overs... hahahaha It sounds like a very thick carrot raita! LOVE IT!


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