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.
© 1995 Ghillie Basan. All rights reserved.