1 Technique 4 Meze Recipes! Great Way of Making Carrots, Cabbage, Celeriac, Black Carrots a Feast!

Carrots with yoghurt (or roasted eggplants with yoghurt in summer) is one of the essential 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 yoghurt meze is also perfect for a quick, light and insanely delicious meal. Whether it is winter, spring or summer, just pick your favourite vegetable, sauté for a couple of minutes and mix with yoghurt and voila! You have your epic meze to enyoj! 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! 😍

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Carrots with Yoghurt
3 carrots, coarsely grated
1 clove of garlic, peeled
350 g room temperature savoury yoghurt, (8 tablespoons)
4 tablespoons extra virgin olive oil
1 levelled teaspoon salt
To garnish,
Parsley leaves, chopped
Extra virgin olive oil
Roasted sesame seeds

• 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.
• Heat a medium frying pan over high heat and add 2 tablespoons extra virgin olive oil.
• Sauté the carrots and garlic clove for 5 minutes and don’t stir at the first 2 minutes to brown the carrots.
• Cook for another 3 minutes and add the salt while stirring occasionally. Don’t stir too much and mash the carrots.
• Take out the garlic clove and mash.
• Transfer the carrots in a bowl and add 2 tablespoons extra virgin olive oil and set aside to cool down slightly.
• Whisk the yogurt, garlic puree and a pinch of salt until smooth and creamy.
• Mix the carrots with the yogurt and transfer to a dish.
• Drizzle with some extra virgin olive oil and sprinkle some parsley leaves and roasted sesame seeds.

Celeriac with Walnut and Tahini Yoghurt
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 yoghurt
1 teaspoon salt
A pinch of black pepper
To garnish,
Pistachios, chopped
Parsley, chopped
Red pepper flakes
Extra virgin olive oil

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

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Видео 1 Technique 4 Meze Recipes! Great Way of Making Carrots, Cabbage, Celeriac, Black Carrots a Feast! канала Refika's Kitchen