Chilled Carrot and Yogurt Meze
A traditional but timeless Turkish meze with yogurt, garlic, and carrots.
Chilled carrot and yogurt meze is one of those dishes that quietly wins people over. It doesn’t shout. It doesn’t need to.
It’s cool, creamy, and comforting—like a softer cousin to cacık, but with its own subtle depth.
A bowl of it belongs anywhere: on a summer lunch table, next to grilled fish, or simply spooned onto warm bread.
From my kitchen to yours,
Dilara
Carrot tarator is one of the simplest, yet most characterful mezze dishes in Turkish cuisine. The ingredients are familiar—carrots, yogurt, garlic, and olive oil—but when prepared right, the result is surprisingly balanced and refreshing.
The key is sautéing the carrots gently in olive oil. This softens them without losing their color, and brings out their natural sweetness. Once cooled and folded into strained yogurt, the texture becomes rich and smooth. If you’re using strained yogurt, the consistency will be thicker and more spreadable. If your yogurt is thin, drain it briefly for better consistency.
Garlic is usually added raw, but if you want to soften its sharpness, you can sauté it briefly before adding, or even use garlic confit. For garnish, just use what’s around or in season—some walnuts, fresh mint, a few pomegranate seeds… it all works.
Havuç Tarator
Serves 6
INGREDIENTS
3 tbsp olive oil
2 cloves garlic
500 g carrots
2 cups strained yogurt
2 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and black pepper
To serve:
Fresh mint leaves
Ground sweet paprika
Extra virgin olive oil
Optional toppings:
Chopped walnuts, fresh dill or mint, Aleppo pepper, extra virgin olive oil
METHOD
Crush the garlic or grate it with a microplane. Peel and grate the carrots.
In a wide pan, heat the olive oil. Add the garlic and sauté gently for about a minute—just until soft but not browned. Add the grated carrots. Cook over medium heat, stirring occasionally, for 10–12 minutes until soft and fragrant. Add a little more oil if needed. Let cool completely.
In a bowl, whisk the strained yogurt with the extra virgin olive oil and lemon juice. Season with a bit of salt and black pepper. If you want a brighter flavor, you can add some lemon zest here too.
Once the carrots have cooled, stir them into the yogurt mixture and mix well. Taste and adjust the seasoning. Chill until ready to serve.
Just before serving, top with sweet paprika or chili flakes, finely chopped herbs, and a drizzle of olive oil. Fresh mint leaves work beautifully here.
Serve with warm pita as part of a meze spread, or alongside grilled mains as a cooling side.
Afiyet olsun!
MENU
Chilled Carrot and Yogurt Meze (Havuç Tarator)
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