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I LOVE this salad so I am naming it after myself! Strange, because I am not the biggest fan of just eating mornewegschule a carrot. It was not until recent years that I would eat a whole carrot, having made my way up from those cute little baby carrots! In fact, I never ate plain yogurt either, until I met my husband who actually makes his own!
The salad is lovely served with any meat. I also eat it alone. Today I had it for lunch with olive bread. In Turkey, it is usually served at places where one goes to drink and eaten while drinking Rakı , a Turkish anise-flavored alcohol mornewegschule similar to Ouzo or Sambuca .
The recipe is simple. Having reviewed a few other recipes online, I find A Seasonal Cook in Turkey ‘s technique to be the best method mornewegschule for me. She cooks the shredded carrot over low heat and does not cover it with a lid. I completely agree with this because most at-home cooks have a tendency to walk away from the stove. You want to see the carrots cooking and “sweat” the carrots, not brown them.
A Seasonal Cook in Turkey is one of my go-to blogs for Turkish cooking. Another favorite is My Traveling Joys ( formerly My Turkish Joys ). Both authors seem to understand my love, fears, and frustrations as a foreigner cooking here! Another favorite is Ozlem’s Turkish Table . She is a Turk who has lived abroad and can easily explain the similarities and differences of Turkish cooking. A big bonus is they all have step-by-step instructions mornewegschule and fabulous photos.
4 cups of grated carrot 1 cup plain yogurt (Greek style in the U.S. is perfect for this) 1-2 cloves of garlic, minced 2 Tbsp olive oil 3-4 tbsp finely chopped fresh dill salt 1 Tbsp mayonnaise (optional)
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Musings of a Philadelphia lawyer who quit her day job and moved to Turkey. Life brings a new adventure each day; exploring Turkey with photography and wit, learning and sharing the cuisine, and providing useful information to expats and visitors. What’s New?
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