Savory Potato-Carrot Loaf

25 Comments | April 29, 2010 | Posted in Breakfast, Sweet Bakes, Vegetables, Vegetarian

The minute my reader Gunel from Azerbaijan sent me this recipe, I was hooked.  Savory potato-carrot loaf? Baked in a loaf pan? Really?  I mean, I am familiar with potato breads, but this is no bread. This is something different. Its texture it is more like kourkouto I am still addicted to,  but it comes in a different shape and tastes differently. The loaf sets beautifully while baking and doesn’t fall apart when you slice it.  It is utterly delicious too! Serve this loaf for breakfast, as a side dish, or as an any-time-of-day snack. This is a must try. You will be hooked too. Gunel, a big chokh sagh ol (thank you in Azeri) to you for the great recipe!

Savory Potato Carrot Loaf

Makes one medium loaf

4 medium potatoes (about 1 + 1/2 pounds)
1 medium carrot
2 eggs
1/2 cup corn oil or vegetable oil
1 cup plain yogurt
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup chopped fresh mixed cilantro (coriander) and dill - you can substitute cilantro with parsley
1 teaspoon salt
A pinch of ground black pepper

Put the potatoes and the carrot in a medium saucepan and fill it with enough water to cover the vegetables. Bring to a boil and cook until tender, about 30 minutes. Do not overcook - the vegetables should be cooked through but should not be mushy. Drain. When cool enough to handle, peel off their skins. Cut the flesh into medium dice. Set aside.

Preheat the oven to 380F. Grease (you can use butter, or vegetable oil spray) the bottom and the sides of a 9 X 5 X 3 inch loaf pan. Set aside.

In a large mixing bowl, using a balloon whisk, stir the eggs to mix. Add the oil and stir to blend. Add the yogurt and stir again. Add the flour and baking powder. Stir to mix. Toss in the diced vegetables and chopped herbs. Season with salt and pepper. Gently stir to mix. (Note: there is no need for a vigorous beating, so do not use a mixer).

Scrape the batter into the prepared pan. Bake on the middle rack of the oven for 1 hour, or until golden on top. Remove from the oven and allow to cool to room temperature. Unmold the loaf from the pan and slice. Serve at room temperature or chilled.  This loaf will keep in the refrigerator for up to 3 days.

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25 Comments Add your own

  • 1. Alla  |  April 29th, 2010 at 9:36 am

    Wow! I think I am already addicted and I haven;t even tried it…. I might mke it tonight and serve next to some pork chops… since I have all the inggredients…

  • 2. Rosa  |  April 29th, 2010 at 10:25 am

    A great idea! Perfect with a salad!

    Cheers,

    Rosa

  • 3. Nithya  |  April 29th, 2010 at 8:59 pm

    trying it today, have all the ingredients at home.

  • 4. Jolette  |  April 30th, 2010 at 12:00 am

    Ooh, my mom loves serving this kind of dish as an accompaniment when they have a braai (barbecue). I’ll definitely pass it along to her! :-)

  • 5. Natasa  |  April 30th, 2010 at 4:19 am

    What a great idea!
    BTW, I love the recipes you post about, they really stand out against the mass of other cooking blogs…

  • 6. Zemfira  |  April 30th, 2010 at 9:04 am

    Salam Farida
    Negasan ? Man avvalar “egiki” elayirdim Bakida sanda tasadufan o recept var man oz receptimi itirmisham
    Man sanin websitindanlazzat aliram kynda byra galib taza jeniliklara baxiram va chalishiram evda vaxt edib bynlari bishirmak
    BY bazar medovik istayiram elayam allah goisa chatdiaram
    Chox sag ol

  • 7. Cherine  |  April 30th, 2010 at 9:43 am

    This loaf looks perfect!!

  • 8. Turkish Food Passion  |  May 1st, 2010 at 7:44 am

    Hi Feride, this is a very creative recipe and it sure sounds delish!

  • 9. Cynthia  |  May 2nd, 2010 at 10:02 am

    You are a baking Goddess, you know that? :)

  • 10. Wizzythestick  |  May 2nd, 2010 at 6:40 pm

    This is a fantastic recipe to try with a lovely side of beef or maybe lamb. Such a different presentation for the potato and so easy too

  • 11. Julia  |  May 3rd, 2010 at 10:50 am

    This looks WONDERFUL! So creative.

  • 12. Juliana  |  May 3rd, 2010 at 2:48 pm

    Farida, what a nice loaf…it looks great for a side dish…yummie :-)

  • 13. Nina  |  May 11th, 2010 at 12:30 am

    Farida, this was incredible! Hope all is well with you! Happy Spring!

  • 14. kimberleyblue  |  June 10th, 2010 at 9:33 am

    This is so different, and looks fantastic. I love savory loaves, and I can’t wait to try this out.

  • 15. Reeshiez  |  October 6th, 2010 at 8:49 am

    I just came across your blog a couple of days ago and when I saw this recipe I had to try it! I made a couple of changes - 4 carrots instead of 1 and much more dill and cilantro, but otherwise I followed the recipe exactly. It was delicious! Thanks for sharing and I look forward to trying more recipes!

  • 16. Henk  |  May 16th, 2011 at 11:25 am

    We made this for our Eurovision party last Saturday…

    …and this went down an absolute treat! Many thanks for such a great recipe!

  • 17. HeyQ  |  July 2nd, 2011 at 3:23 pm

    I find this food very interesting and am also excited to try making it!

    I”m in Germany and get to reach your fantastic blog.
    It feels like that I discovered a treasure island after a long voyage.

    thank you for the recipe!!

  • 18. milgraj  |  October 14th, 2011 at 12:57 am

    This dish is delicious:D I would only add one carrot more and one potato less ;)
    Thanks for the recipe.

  • 19. milgraj  |  October 14th, 2011 at 12:58 am

    This dish is delicious:D I would only add one carrot more and one potato less ;)

  • 20. miriam  |  December 13th, 2011 at 12:40 am

    i just discovered ur wonderful blog and made this..it was very delicious!!!!..there is something quite similar in turkish cuisine but with a sesame seed topping and no carrots,,,they place the finely diced potato in batter raw..do you thnink this would work as well like this or at least the carrots raw as it cooks for an hour..thank you in advance

  • 21. Feride  |  December 15th, 2011 at 12:21 am

    MIRIAM - Thank you for stopping by:). In this particular recipe cooking the veggies is recommended. Raw would not cook. Hope this helps.

  • 22. Steve Browne  |  May 25th, 2012 at 2:08 pm

    We made an Azerbaijani meal to eat whilst watching Eurovision. Delicious recipe. Many thanks.

  • 23. Shannon  |  May 16th, 2013 at 9:53 pm

    Hi, is this Azerbaijani cuisine?? I would like to make it for an Azerbaijan dinner party I am going to but want to make sure it will fit the theme! Thanks :D

  • 24. FERIDE - AZCOOKBOOK  |  May 16th, 2013 at 9:57 pm

    SHANNON - This is not a traditional Azerbaijani dish. Sorry:( But it was shared by an Azerbaijani reader, if this makes it somewhat Azerbaijani:)

  • 25. Shannon  |  May 16th, 2013 at 10:26 pm

    Thank you for your reply :) I had better not make it for the party but I’m definitely bookmarking it for another time because it looks delicious! Thanks!

    Shannon (Australia).

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