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This sweetly spiced dip is a Turkish classic, delicious served as part of a mezze platter or with warm flat bread.

Carrot dip. Photography by Jana Langhorst
Serves: 6
Fresh from the garden: Carrots, coriander, lemon, onions
Season: Winter/spring

Ingredients

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Equipment

What to do

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Boil the carrots in water in the saucepan until soft, then drain and place in the food processor.

  • 3. Heat the olive oil in a frying pan over low heat and then fry the onion until translucent. Add to the food processor.

  • 4. In another frying pan, dry-fry the spices over a low heat until aromatic, then add to the food processor.

  • 5. Add the lemon juice to the food processor.

  • 6. Purée the carrot mix until it forms a soft paste.

  • 7. Spoon the purée, coriander and yoghurt into the medium bowl and mix through.

  • 8. Taste and add salt and pepper as preferred before serving.

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