45 minTraditional Abugannuş Mezze
A delicious Antakya mezze where roasted eggplants and peppers meet fresh vegetables and olive oil.
Easy · 45 min
Roasted Carrot Walnut Dip
A modern meze that brings together caramelized carrots, strained yogurt, and toasted walnuts.
- Prep
- 10 min
- Cook
- 20 min
- Time
- 30 min
- Servings
- 4
- Calories
- 180
- Level
- Easy
- Heat
- Gentle heat
- Region
- turkish
- Vegetarian
- Gluten-free
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 4 large carrots
- 1 cup strained yogurtInstead: strained yogurt
- 1/2 cup walnut kernels
- 2 tbsp olive oil
- 1 clove garlic
- 1 tsp cumin
- Salt and fresh mint
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Grate the carrots and sauté in olive oil for 10 minutes until soft.
- 2
Toast the walnuts in a pan until golden and chop them coarsely.
- 3
Whisk the strained yogurt with crushed garlic and cumin until smooth.
- 4
Add the cooled carrots to the yogurt mixture and fold gently.
- 5
Serve topped with toasted walnuts and fresh mint.
Note. Wait for the carrots to cool completely after sautéing to prevent the yogurt from becoming watery.
Questions
Can I boil the carrots instead?
We recommend sautéing them directly as it provides a caramelized flavor that boiling cannot achieve.
Can I make this vegan?
Yes, you can make it vegan by substituting the strained yogurt with a plant-based alternative.
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Antakya Style Za'atar Salad
An essential mezze from Antakya cuisine, prepared with the refreshing aroma of fresh za'atar.
Easy · 15 min