We ate a lot of other delicious things, mostly fresh from the market. I swear Turkish peaches have more flavor and juice than the ones found in American supermarkets. I wish I could share some of the kilos of pistachios, figs, or apricots that I brought home with me, but since I couldn't, think of this recipe as my gift to you. And while you're at it, please enjoy a scene from the Spice Bazaar in Istanbul. It will make you feel a little like you're in Turkey...the air there really does smell like spices.
Turkish Carrot Salad
Recipe by Kelly's Turkish student
Picture by Kelly
2 cups plain Greek yogurt*
4 cups shredded carrots
3 tablespoons olive oil
2 large cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt, plus more to taste
parsley or mint, for garnish
- On medium low heat, heat 2 tablespoons oil and minced garlic together. Cook garlic until fragrant and just beginning to brown (don't burn it!). Remove garlic bits and add to yogurt.
- Pour remaining oil in the pan and heat on medium. Add carrots and sugar and cook, stirring occasionally, until carrots are tender, but not soft, about 7-10 minutes. Remove from heat and let cool about 10 minutes.
- Combine carrots, yogurt, and salt in a large bowl. Chill at least 30 minutes and serve topped with roughly chopped parsley or mint.
*You can use regular plain yogurt in this salad as well, but it must be strained or your salad will be too soupy. Use a very fine mesh sieve or, preferably, line a colander with muslin or a coffee filter and place in a bowl. Pour in the yogurt and let it sit and drain for about 20 minutes before adding to carrots.