Whet your appetite with this beautiful an versatile Turkish-inspired dip.


  • 80ml (1/3 cup) extra virgin olive oil
  • 700g (about 4 large) carrots, coarsely grated
  • 280g (1 cup) Tamar Valley Greek Style Yoghurt
  • 1 teaspoon caraway seeds, toasted


  1. 1 Heat oil in a large heavy-based frying pan over medium heat. Add carrots and cook, stirring, for 10 minutes or until soft. Spread over a shallow dish and cool to room temperature.
  2. 2 Transfer carrots to a large bowl, add yoghurt and caraway seeds, and stir well to combine. Season with salt and pepper. Makes 3 cups.