Garlic Yoghurt with Carrots Recipe

Garlic Yoghurt with Carrots

Garlic Yoghurt with Carrots

Turkish garlic yoghurt with carrots (sarımsaklı yoğurtlu havuç salatası in Turkish) is a meze dish. It is one of those humble dishes that each Turkish household would prepare at home but it is such an easy dish that Turkish Restaurants never seem to put it on their menu.

Yoghurt has a special place in Turkish cuisine and some of the finest yoghurt in the world is made in Turkey.  This recipe is an easy and interesting alternative to other Turkish meze recipes, such as cacık. Yoghurt is rich in calcium, phosphorus and B vitamins and has earned a reputation as one of the most valuable health foods. The mild and sweet sautéed carrots go really well with the garlicky yoghurt and make a wonderful dip or a delicious accompaniment to grilled meat and vegetables.

It is a perfect recipe to make when in a hurry and one craves something simple yet satisfying (a brilliant way to use up the few carrots lurking around in the fridge drawer). I love the sweetness of the carrot with garlic, dill against creamy yogurt. Sautéing brings out the natural sweetness of the carrots too.

And, if you’ve never had the pleasure of tasting this before, definitely try this authentic Turkish Recipe and I am sure you will fall in love.


1 cup plain yoghurt
1-2 grated medium carrots
1 grated garlic clove
1-2 teaspoons finely chopped dill
1 teaspoon olive oil
salt to taste
¼ teaspoon black pepper powder



Heat the oil in a pan and add the grated carrot. Sauté on medium heat for 1-2 minutes to lightly soften them. Add salt and mix. Keep aside to cool down.


Add the grated garlic, dill, black pepper and cooled sautéed carrot to the yogurt and mix everything together. Taste to adjust the seasoning.

Drizzle some olive oil and serve cold with bread.

Tips & Variations

  1. If you’re leaving your garlic yoghurt with carrots in the fridge for a while before eating, bear in mind that the flavour of the dill will become stronger so I would recommend adding dill just before serving.
  2. Carrots with garlic and yoghurt can be whatever texture you like. I prefer a thicker consistency, but you can always make it looser by adding couple of teaspoons of water.
  3. When you sauté the carrots, do not let them go mushy as it will take the crunch away.
  4. Instead of dill you can also add finely chopped parsley.
  5. Drizzle some olive oil just before serving.

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