Poor Man’s Saffron and Carrot Dip


Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

A meal in a meyhane usually starts with an assortment of cold plates, designed to sit on the table for hours. Most customers are there primarily to drink alcohol, and they may just pick at their food, expecting it to taste as good at midnight as it did when they sat down at 7 pm. Borani is a model of this kind of meze. The centrepiece is braised carrot, which lines the stomach nicely. I’ve called this a dip, but it’s denser than the usual dips made with yoğurt