SC - Anna Weckerin and Rosti

[Valoise Armstrong]

Some Turkish suggestions:

Grated Carrot Salas in Yogurt and Dill

Ingredients: 5 cups peeled and coarsely grated carrots
2 tablespoons fine olive oil
1 to 1/2 cups yogurt
2 garlic cloves, crushed
1/2 cup chopped fresh dill

Swish carrots in hot olive oil for a few minutes until slightly wilted.
Put in a bowl. With a wooden spoon, beat yogurt and garlic with 1/2 cup
dill and a little salt until smooth. Mix carrots with yogurt sauce until
thoroughly blended. Adjust with salt and let stand 20 minutes or so.
Serve sprinkkled with remaining dill.


Honeycarrots

Peel six carrots and slice them in thin pieces, as thin as coins. Warm
butter in a frypan and put the carrots on it. Take two tablespoons of
honey and mix them with the carrots in the pan. Powder with brown sugar
and heat it until the carrots are tender and caramelized.


And don´t forget the wonderful hummus, edible as spread, dip or in
salads.


Mashed chickpeas
Garlic cloves
Sesam oil
Parsley
Lemon

Mash the chickpeas until smooth. Crush the garlic and blend into the
chickpeas puree. Add the oil, the lemon juice and some parsley.

Enjoy it!

Ana L. Valdés

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