Turkish Carrot Salad with Yogurt
This can be used as a side salad, or a starter course
Preparation Time: 35 minutes
3 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
1 pound carrots, grated
1/2 teaspoon ground cumin
1 teaspoon sweet or hot paprika
1/4 teaspoon cinnamon
salt, to taste
1/2 cup walnuts, toasted and chopped
1 cup yogurt
Dill or parsley, for garnish
In a medium size skillet, heat olive oil over medium-low heat; Add garlic and cook for 2 minutes, being careful not to burn. Add carrots and cook until they turn a bright orange color, but are still crunchy. Remove mixture from heat and place in a bowl. Add spices and salt. Let cool to room temperature.
Stir in most of the walnuts and most of the yogurt, reserving the remainder for garnish.
To serve, place in a shallow bowl. Top with remaining yogurt and sprinkle with walnuts. Garnish with dill or parsley if desired.