Try these Turkish snacks
🥕Carrots-4 sr.pcs
purple cabbage 600-700 gr.
kefir (drain water) - 6 tbsp.
mayonnaise - 3 tbsp.
garlic 1-2 cloves (can be increased if desired)
Walnut
salt
frying oil
Preparation
First, thinly peel the skins of 4 carrots.
Then grate all the carrots.
Then divide 1 medium-sized purple cabbage in half and grate half.
After the grating process is completed, pour some oil into a suitable pan.
Add the purple cabbage to the pan and sauté over medium heat until the cabbage changes color. Pour some oil into a suitable pan again.
Transfer the grated carrots to the frying pan
Fry the carrots, stirring constantly, for several minutes until they lose their hardness.
On the other hand, for the yogurt sauce, add 6 tablespoons of strained yogurt, 3 tablespoons of mayonnaise, 1 minced garlic clove and 1 teaspoon of salt in a suitable bowl and mix well.
Place the fried purple cabbage on a large plate. Let it wait until it reaches room temperature.
Add about half of the yogurt sauce we prepared to the purple cabbage and stir.
Transfer our carrots to a large plate and wait until they cool.
Add the remaining yogurt sauce to it and mix well.
Spoon purple cabbage mixture onto a large serving plate.
Add a spoonful of carrot tarator on top.
Finally, our carrot and purple cabbage tarator is ready to serve. Bon appetit!