Entertaining

Over hummus? Say hello to our carrot ezme recipe

Name: Carrot ezme recipe: the Turkish dip you need to try
Yield: 4
Ingredients: 630g yoghurt; 20g caster sugar; 40.00 ml extra virgin olive oil; 4 garlic cloves, crushed; 2 long red chillies, finely chopped; 400g (about 3 medium) grated carrot; Warm Turkish bread; Baby radishes

Rate now

https://healthimprovements.info/recipes/carrot-ezme/u4nczd3d — Carrot ezme

Jump to recipe

by Kirsty Chiaplias

Jun 24, 2019

A classic and colourful Turkish dip.

2 1/4 cups (630g) Greek yoghurt
20g caster sugar
2 tbs extra virgin olive oil
4 garlic cloves, crushed
2 long red chillies, finely chopped
400g (about 3 medium) grated carrot

To serve

Warm Turkish bread
Baby radishes

Method

1.

To make the labneh, place half the yoghurt in a small colander over a bowl lined with muslin or a clean Chux cloth. Stand overnight in fridge. The next day, place sugar and 1/4 cup (60ml) boiling water in a small bowl and stir to dissolve sugar
2.

Heat oil in a large saucepan with a lid over medium-high heat. Add garlic and chilli, and cook, stirring, for 2-3 minutes or until garlic is golden. Stir through carrot. Season. Reduce heat to very low, cover and steam for 35-40 minutes or until softened (the carrots should not be coloured).
3.

Stir through labneh, sugar syrup and remaining 315g yoghurt until smooth. Season to taste. Transfer to a serving bowl and serve with Turkish bread and radishes.