Vincent: You know what they put on French fries in Holland instead of ketchup?
Vincent: I’ve seen ‘em do it, man. They f**kin drown ‘em in that s**t.
-Scene with Jules and Vincent in Pulp Fiction
“You’re really quite addicted” my friend said to me. She was referring both to my addiction to mayonnaise and the television show Breaking Bad. These days, I hardly watch films as I find them to be usually quite unoriginal and cliched whereas the acting, character development and production quality of television shows like Dexter, True Blood, Mad Men and Breaking Bad are superb.
Sorry, I digress, I strayed from food for a moment. This recipe is for breaking bad mayo habits. It’s a Turkish carrot, caraway and yogurt dip called Yoğurtlu Havuç. Turkish dips are really some of the most delicious types of dips and often very healthy too. This is really just a divine and simple mix of ingredients. The bonus is that the sweetness of the carrot combines beautifully with the creamy Greek yogurt to make it seem like you’re eating something much less healthy than it is. It’s similar to the cucumber and yogurt dip except I prefer this because of the sweetness of the carrots. In fact, I made a small lot of it just to test out as I only had a few carrots left in the fridge and ended up loving it so much that I made a huge batch of it. I promise that if you spend about 20 minutes making this, you will be amply rewarded.
So tell me Dear Reader, do you prefer television shows or movies? Am I the only TV addict out there?
Carrot & Yogurt Labne Dip
An Original Recipe by Not Quite Nigella
- 1 teaspoon caraway seeds
- oil for frying
- 2 cups grated carrot
- 2 cups Greek yogurt
- 1 clove garlic, chopped finely
- 1/2 teaspoon cumin
- salt and pepper and optional mint
1. Grate the carrots-this will honestly be the most taxing task so go ahead and use a food processor if you need to. Heat a frypan on medium heat and dry fry the caraway seeds and cumin. Take them out of the pan and crush the seeds with a mortar and pestle and set aside in a bowl. Then add some oil to the pan and lower to low to medium heat (a 4 out of 10) and fry the carrots. You can leave the lid on and almost steam them-you don’t need a lot of oil and in the interests of making this a lower fat dip, don’t add too much. If you need to, add some water if the grated carrots start to catch on the surface of the pan. Cook them for about 15 minutes until soft but not wet.
2. Transfer the carrot to a bowl. Add the yogurt to the carrot while the carrot is still hot as this will help colour the yogurt a sunshine shade. Add the caraway seeds and garlic and some salt and pepper to taste and mint if using. Place in an airtight container and chill until needed-it will keep for about 4-5 days (perhaps longer but we loved it and ate it all).
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