Turkish Carrot Salad

After spending 2 weeks in Turkey during June, I have two major regrets: 1) that I got dreadfully sunburned, making the idea of a scrub down and massage at a Turkish bath sound an awful lot like torture. So no Turkish bath for me; 2) that I never ate Turkish carrot salad even once. The first time I ever had it, I'll admit I was a little afraid of the consistency/appearance (shredded carrots + yogurt really doesn't look very pretty), but since one of my Turkish students had made it, I felt obliged to try it. After my first few bites, I was looking for reasons to finish the pan.

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

1. 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. 
2. 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.
3. 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.