1 Technique 4 Meze Recipes!

Great Way of Making Carrots, Cabbage, Celeriac, Black Carrots a Feast!

by Refika Kitchen
Meze Recipes

Meze Recipes are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Carrots with yogurt (or roasted eggplants with yogurt in summer) are one of the essentials of a meze table. Enjoying the sunset by the Bosporus with meze and a glass of rakı, which is a spirit of Turkey made with distilled grape and anise, is priceless but this yogurt meze is also perfect for a quick, light, and insanely delicious meal.

Whether it is winter, spring, or summer, just pick your favorite vegetable, or sauté for a couple of minutes and mix with yogurt and voila! You have your epic meze to enjoy! Don’t forget to let us know what you think in the comments down below, and give us a like and sub if you enjoyed the video and your delicious mezes! 😍

  • Meze Recipes
  • Zucchini and Carrots with Dill and Yoghurt Meze Recipes
  • Celeriac with Walnut and Tahini Yoghurt Meze Recipes
  • Celeriac with Walnut and Tahini Yoghurt Meze Recipes
  • Celeriac with Walnut and Tahini Yoghurt Meze Recipes
  • Celeriac with Walnut and Tahini Yoghurt Meze Recipes
  • Celeriac with Walnut and Tahini Yoghurt Meze Recipes
  • Celeriac with Walnut and Tahini Yoghurt Meze Recipes
  • Carrots with Yoghurt Meze Recipes
  • Carrots with Yoghurt Meze Recipes
  • Carrots with Yoghurt Meze Recipes
  • Carrots with Yoghurt Meze Recipes
  • Carrots with Yoghurt Meze Recipes
  • Carrots with Yoghurt Meze Recipes
  • Carrots with Yoghurt Meze Recipes
  • Black Carrots with Yoghurt Meze Recipes
  • Black Carrots with Yoghurt Meze Recipes
  • Black Carrots with Yoghurt Meze Recipes
  • Black Carrots with Yoghurt Meze Recipes
  • Meze Recipes

Follow along with the 📝 recipes below👇🏾👇🏾

Meze Recipes
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4 Meze Recipes

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Carrots with Yoghurt

Carrots with Yoghurt Meze Recipes

  • 3 carrots, coarsely grated
  • 1 clove of garlic, peeled
  • 350 g room temperature savory yogurt, (8 tablespoons)
  • 4 tablespoons extra virgin olive oil
  • 1 leveled teaspoon salt

To garnish:

  • Parsley leaves, chopped
  • Extra virgin olive oil
  • Roasted sesame seeds

Celeriac with Walnut and Tahini Yoghurt

Celeriac with Walnut and Tahini Yoghurt Meze Recipes

  • 2 medium celeriac, coarsely grated
  • 3 cloves of garlic, peeled
  • 2 handfuls of walnuts
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoons tahini, (alternatively, use peanut butter. It doesn’t work as good as tahini, but it gives a similar feeling)
  • 450 g room temperature savory yogurt
  • 1 teaspoon salt
  • A pinch of black pepper

To garnish:

  • Pistachios, chopped
  • Parsley, chopped
  • Red pepper flakes
  • Extra virgin olive oil

Black Carrots with Yoghurt:

Black Carrots with Yoghurt Meze Recipes

  • 4 black carrots, coarsely grated
  • 1 clove of garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • 450 g room temperature savory yogurt
  • 1 tablespoon mayonnaise (optional)
  • 1 leveled teaspoon salt
  • To garnish,
  • Extra virgin olive oil
  • Coriander leaves (or parsley)
  • Walnuts, chopped
  • Pistachio, chopped

Zucchini and Carrots with Dill and Yoghurt:

Zucchini and Carrots with Dill and Yoghurt Meze Recipes

  • 3 small zucchinis, coarsely grated
  • 1 carrot, coarsely grated
  • 1 clove of garlic, peeled
  • 2 handfuls of walnuts (or peanuts or cashew would do great)
  • 3 tablespoon extra virgin olive oil
  • 500 gr room temperature savory yogurt
  • 1 tablespoon mayonnaise (optional)
  • 7-8 sprigs of dill, chopped (fennel works very nice as well)
  • 1 teaspoon salt
  • To garnish,
  • Dill leaves
  • Red pepper flakes
  • Extra virgin olive oil

Instructions

Carrots with Yoghurt

  1. To peel the carrots, place the blade of your paring knife at the top of the carrots and press down along the surface, scraping a thin layer of skin off the carrots. Just be careful not to peel too much of the meat off the carrots. A gentle scrape of the top will do.
  2. Heat a medium frying pan over high heat and add 2 tablespoons extra virgin olive oil.
  3. Sauté the carrots and garlic clove for 5 minutes and don’t stir at the first 2 minutes to brown the carrots.
  4. Cook for another 3 minutes and add the salt while stirring occasionally. Don’t stir too much and mash the carrots.
  5. Take out the garlic clove and mash.
  6. Transfer the carrots to a bowl and add 2 tablespoons extra virgin olive oil and set aside to cool down slightly.
  7. Whisk the yogurt, garlic puree, and a pinch of salt until smooth and creamy.
  8. Mix the carrots with the yogurt and transfer them to a dish.
  9. Drizzle with some extra virgin olive oil and sprinkle some parsley leaves and roasted sesame seeds.

Celeriac with Walnut and Tahini Yoghurt

  1. Heat a large frying pan over high heat and crumble the walnuts in it.
  2. Roast the walnuts for a couple of minutes and add celeriac, garlic cloves, and olive oil. Don’t stir for the first 3 minutes to brown the celeriac.
  3. Cook for another 3 minutes and add the salt while stirring occasionally. Don’t stir too much and mash the celeriac.
  4. Take out the garlic cloves and mash.
  5. Transfer the celeriac and walnuts to a bowl and add leave to cool down slightly.
  6. Whisk the yogurt, garlic puree, tahini, and a pinch of black pepper until smooth and creamy. You can add a pinch of salt to your taste.
  7. Mix the celeriac with the yogurt mixture and transfer it to a dish.
  8. Drizzle with some extra virgin olive oil and sprinkle some parsley leaves, red pepper flakes, and pistachios.

Black Carrots with Yoghurt:

  1. To peel the carrots, place the blade of your paring knife at the top of the carrots and press down along the surface, scraping a thin layer of skin off the carrots. Just be careful not to peel too much of the meat off the carrots. A gentle scrape of the top will do.
  2. Heat a medium frying pan over high heat and add the extra virgin olive oil.
  3. Sauté the black carrots and garlic clove for 5 minutes and don’t stir at the first 2 minutes to brown the carrots.
  4. Cook for another 3 minutes and add the salt while stirring occasionally. Don’t stir too much and mash the carrots.
  5. Take out the garlic clove and mash.
  6. Transfer the black carrots to a bowl and leave them to cool down slightly.
  7. Whisk the yogurt, garlic puree, mayonnaise, and a pinch of salt until smooth and creamy.
  8. Mix the black carrots with the yogurt mixture and transfer them to a dish.
  9. Drizzle with some extra virgin olive oil and sprinkle some coriander leaves, walnuts, and pistachios.

Zucchini and Carrots with Dill and Yoghurt:

  1. To peel the carrot, place the blade of your paring knife at the top of the carrot and press down along the surface, scraping a thin layer of skin off the carrot. Just be careful not to peel too much of the meat off the carrot. A gentle scrape of the top will do.
  2. Heat a large frying pan over high heat and crumble the walnuts in it.
  3. Roast the walnuts for a couple of minutes and add the zucchinis, carrots, garlic cloves, and olive oil. Don’t stir for the first 3 minutes to brown the vegetables.
  4. Cook for another 6-7 minutes and add the salt while stirring occasionally. Don’t stir too much and mash the vegetables.
  5. Take out the garlic clove and mash.
  6. Transfer the vegetables and walnuts to a bowl and leave them to cool down slightly.
  7. Whisk the yogurt, garlic puree, mayonnaise, and salt until smooth and creamy.
  8. Mix the vegetable with the yogurt mixture and transfer to a dish.
  9. Drizzle with some extra virgin olive oil and sprinkle some dill leaves and red pepper flakes.
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Recipe video


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