- 3 carrots – peeled
- 2 small garlic clove or 1 large – grated
- 1tbsp olive oil
- ½ coriander seeds
- A little pinch of salt
- 2tbsp tahini
- 1tbsp yogurt
- 1tbsp water
- Squeeze of a half lemon
- Sea salt and black pepper to taste
First start with tahini sauce. In a bowl add tahini, yogurt and water. Stir until the mixture is smooth. Different tahini brands might change the consistency but we are looking for a smooth, not lampy, quite thick texture. You can adjust the amount until you get the right consistency. Season it with a pinch of sea salt and add lemon juice. Keep aside.
Then ribbon your carrots with a peeler. You can also grate them if you do not want to bother, but carrot looks prettier as ribbon sliced.
Place a pan over a medium heat, add olive oil. When it is heated add coriander seeds, toast them for a minute, add carrots and stir around for 2-3 minutes. Add grated garlic and give a gentle stir for further one minute. Turn off the heat.
Combine ⅔ of your quickly sauteed carrot when it is still warm with tahini sauce. Place on a plate, add the rest of ribbon carrots on top. Drizzle extra virgin olive oil and a tiny sea salt flake. If you like you also add toasted sesame seeds or walnut on top.
*the recipe is created for Meyhane Elsewhere by Istanbul Elsewhere – is a cultural project exploring acts of ‘Istanbuliteness’ .