Carrot Purée with Yogurt

Havuç ezmesi


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A Turkish carrot can be as long as a flute and as sweet as honey. Used in many meat and vegetable dishes, they are particularly pleasant as meze. This can vary from a simple arrangement of long strips of carrot, dressed in salt and lemon juice, sprouting out of a jug like a vase of rigid flowers, to slices of carrot deep-fried and served warm with cool garlic-flavoured yogurt. Variations of havuç ezmesi, like the one from Istanbul using beyaz peynir and chopped parsley, can be found all over Turkey. This refreshing version is from the Marmaris region.


  • 4 large carrots, peeled and sliced
  • 1 teaspoon caraway seeds
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • salt and freshly ground black pepper

For the sauce

  • 4 tablespoons thick yogurt
  • 1 tablespoon lemon juice
  • 3 cloves garlic, crushed with salt
  • 1 tablespoon fresh mint and dill, chopped
  • salt


  • Steam the carrots until soft.
  • Prepare tlie sauce. In a small bowl mix the yogurt with the lemon juice, garlic and herbs. Add a little salt to taste.
  • In a bowl mash the cooked carrots with a fork and add the lemon juice, olive oil and caraway seeds (or blend together in an electric mixer). Season to taste.
  • Spoon the carrot mixture on to a serving dish and make a well in the centre. Spoon the yogurt sauce into the well and serve immediately with bread, while the carrots are still slightly warm.