Havuc Tarator: Turkish carrot dip with garlic yogurt and walnuts

turkish carrot dip

You are probably familiar with meze, typical Turkish starters and dips, which are often served in small bowls at the table. Then everyone simply dips their fresh bread into the delicious dips and eats their fill before the main course. We have prepared just such a Turkish dip for you today. Today we have Havuc Tarator!


What is havuc tarator?

All well and good, but you probably won't know much about havuc tarator - and neither could we.


Havuc (hawootsh) means carrot. And Tarator? Tarator is a proper name for a Turkish yoghurt dip that usually consists of yoghurt and cucumber. According to the Internet (so it must be true, right?), tarator is also eaten in the Balkans. However, all we know is that havuc tarator, i.e. this Turkish carrot dip recipe with yogurt has become very popular in recent years - and we're not surprised!


This Turkish carrot dip recipe combines grated and cooked carrots with yogurt and garlic. Everything is garnished with a little olive oil, pul biber and chopped walnuts. It's really something! Everything tastes better with garlic yogurt anyway. We often eat it alongside all kinds of main courses and the creamy delight is a must with wine leaf rolls. In combination with carrots and walnuts, the havuc tarator makes a delicious, creamy dip with a little sweetness and a tangy crunch from the nuts. 


But for us, this kind of carrot salad with yogurt means a bit more. Our mother(-in-law) liked to make something similar for breakfast. The carrots were simply grated, salted and cooked in a pan. At the low table in the living room in front of the oven, the pan was then placed in the middle and garnished with garlic yogurt. We and our parents (in-law) then dipped the bread into the Turkish carrot dip directly out of the pan.


But enough reminiscing about Turkish recipes with yoghurt and Austria - now it's time for the havuc tarator recipe!


Havuc Tarator recipe: Turkish dip with carrots


  • 5 medium-sized carrots
  • 100 milliliters of water (1/2 cup)
  • 300 grams yogurt (10 oz)
  • 2 cloves of garlic 
  • salt

for garnish 

  • olive oil 
  • A handful of chopped walnuts
  • pul biber


Step 1: Grate the carrots in a pan and add the salt and water. Cook the carrots until soft and the water has evaporated. 

Step 2: Let the carrots cool down a little. Now mix the cooked carrots with the crushed garlic cloves and yogurt. Season with salt to taste and garnish the dip with a little olive oil, chopped walnuts and pul biber.

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