Carrot Tarator Recipe

Preheat

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Wash and peel the carrots. If carrots are large, halve them lengthwise or cut into 2–3 inch batons so pieces are roughly uniform (about 1/2–3/4 inch thick). Small carrots can be left whole or halved lengthwise.

Place carrots on the prepared sheet. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated. Spread in a single layer with space between pieces so they roast rather than steam.

Roast in the preheated oven for 20–30 minutes, turning once halfway through, until carrots are tender and have golden-brown, slightly caramelized edges. Exact time depends on carrot thickness.

Remove from oven and let carrots cool slightly while you prepare the tarator.

If you haven't already hung the yogurt: place 1 1/4 cups plain yogurt in a fine-mesh sieve lined with cheesecloth or a clean kitchen towel set over a bowl. Refrigerate for 1–2 hours until about 1 cup remains. (If using already strained yogurt, skip this step.)

In a medium bowl, combine 1 cup hung yogurt, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk or stir vigorously until smooth and creamy. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or garlic for bite. Keep refrigerated until ready to assemble.

Toast walnuts in a dry skillet over medium heat, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Watch closely to avoid burning. Remove from heat and roughly chop once cool enough to handle.

Spread a generous layer of the tarator (yogurt sauce) on a serving platter or individual plates (about 3/4 cup per 4 servings as a base).

Arrange the warm roasted carrots on top of the yogurt base in a single layer or slightly overlapping. The contrast of warm carrots and cool yogurt is desirable; if carrots are very hot, allow to cool for 5 minutes first.

Scatter the toasted chopped walnuts over the carrots. Drizzle 1 tablespoon extra-virgin olive oil over the top.

Finish with optional garnishes: 1 tablespoon chopped fresh dill or parsley, 1/2 teaspoon lemon zest, and a pinch (1/4 teaspoon) smoked paprika or Aleppo pepper for color and a hint of heat.

Serve at once as a mezze or side. Leftovers can be refrigerated for up to 2 days; bring carrots to room temperature before serving again for best texture.