This Turkish recipe combines softly sauteed onions and carrots with a garlic-yogurt sauce. Serve chilled or at room temperature.
Nur Ilkin, wife of a former Ambassador of Turkey to the United States, learned how to cook from her Turkish grandmother but honed her skills by entertaining and feeding guests of the Turkish embassy. Having lived in Athens, Moscow, London, Islamabad, Copenhagen, and Washington, D.C., she now resides in New York. Sheilah Kaufman is an award-winning cookbook author, culinary instructor and food writer specializing in Mediterranean cooking and Jewish culinary traditions. She lives in Washington, D.C. They’ve written two cookbooks together, The Turkish Cookbook and A Taste of Turkish Cuisine.