Heat the oil in a skillet over medium-high heat. Add the grated carrot and cook, stirring often, until carrots soften, 7 to 8 minutes. Transfer carrots to a paper towel lined plate to drain and cool.
When the carrots are cool mix them together in a bowl with the yogurt, lemon juice, garlic, 1/4 tsp salt, and 1/8 tsp pepper. Taste and season with extra salt & pepper if necessary. Sprinkle the dill and caraway seeds on top. Serve with bread.
19 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment