Carrots with Garlic and Yogurt

You’ll never feel the same way about carrots after you’ve tried this dish. Turkish zucchini can be used instead of the carrots, but a teaspoon of dried mint will need to be added to the dish.–Nur Ilkin and Sheilah Kaufman

Carrots with Garlic and Yogurt Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 8


  • 7 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 pound carrots, peeled and coarsely grated
  • 3 to 4 garlic cloves
  • 1/2 teaspoon salt
  • 1 cup drained yogurt (start with 3 cups of yogurt, place in a cheesecloth-lined colander, and let sit at room temperature for about 4 hours)
  • 2 teaspoons Aleppo pepper or paprika
  • Olives, optional


  • 1. In a 3-quart pot, heat 5 tablespoons of the oil and saute the onions, stirring over medium heat for 5 minutes. Do not let them brown or burn.
  • 2. Add the carrots, stirring to mix well, and continue cooking for 10 minutes. Remove from heat and let cool.
  • 3. Crush the garlic and salt with a mortar and pestle. Place the cooled carrots in a large bowl and add the drained yogurt and the garlic mixture. Mix well and place in a serving dish.
  • 4. Combine the remaining 2 tablespoons of olive oil and the paprika and drizzle in a design over the top of the carrots. Decorate with olives if desired. Serve at room temperature or chilled.
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