Last time my mother-in-law visited us, she gave me all of her recipe notebooks full of the recipes she has collected over years. It is a special collection and I am going to hand it down to my daughter when she grows up, provided she develops a passion for cooking just like her grandma and … all the modesty aside… like her mom
The Carrot Salad I am posting is from one of those notebooks. The salad is packed with nutrition from the carrots, yogurt, garlic, and the rest of the ingredients. Add more yogurt or garlic to your taste. I like to sprinkle my salad with some raisins to give it a slightly chewy feel, but it is optional.
POST NOTE: I Just submitted this recipe to LiveSTRONG With A Taste Of Yellow – 2008. Quote from Barbara, who organizes this event: 149 fabulous bloggers made yellow food to show their support for LiveSTRONG Day 2007 . Some chose to share their own cancer experiences and some told stories of their support for their friends or family experiencing cancer.
This recipe is in memory of my beloved and irreplaceable auntie Fatma who lost her battle with breast cancer exactly 10 years ago this year. She is still loved and greatly missed by all of the family.
CARROT SALAD / Yerkoku Salati
Preparation Time: 5 minutes
Cooking Time: 7-10 minutes
4 medium carrots, peeled
1 tablespoon olive oil
1 cup plain yogurt
3 gloves garlic, peeled and crushed
1 teaspoon golden raisins (optional)
salt, to taste
ground black pepper, to taste
parsley sprigs and black olives, to garnish
1. Grate the carrots using the coarse side of a box grater.
2. In a medium non-stick frying pan, heat the oil over medium heat. Add the carrots and fry, stirring frequently, for about 7-10 minutes, or until cooked. Do not overcook: they should be soft but not mushy. I usually prefer them a little undercooked, for a fresher taste. Remove from heat and allow to cool.
3. In a mixing bowl, combine yogurt and garlic, and mix well. Add carrots, raisins. Season with salt and pepper to taste. Mix well.
4. Serve chilled, garnished with black olives and parsley.
And as we say in Azerbaijan – Nush Olsun! or Enjoy!