1 Technique 4 Meze Recipes!

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.