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.
