Carrot and caraway dip
Photography by Chris ChenWhet your appetite with this beautiful an versatile Turkish-inspired dip.
Preparation Time
10 minutes
Cooking Time
10 minutes
Serves 6
Ingredients
80ml (1/3 cup) extra virgin olive oil
700g (about 4 large) carrots, coarsely grated
280g (1 cup) Greek-style yoghurt
1 tsp caraway seeds, toasted
Method
Heat oil in a large heavy-based frying pan over medium heat. Add carrots and cook, stirring, for 10 minutes or until soft. Spread over a shallow dish and cool to room temperature.
Transfer carrots to a large bowl, add yoghurt and caraway seeds, and stir well to combine. Season with salt and pepper. Makes 3 cups.
Tips: Dip will keep in an airtight container in the fridge for up to 2 days. Serve dip with Turkish bread.
Extract from Turkey: Recipes and tales from the road by Leanne Kitchen (Murdoch Books, $70).
MasterChef - March 2011
Recipe by Leanne Kitchen
