Carrots with Garlic and Yogurt

1. 1

   Drain the yogurt by scooping it into a strainer double-lined with cheesecloth.

2. 2

   Set it over a bowl for at least 4 hours to drain off the excess liquid.

3. 3

   Heat 5 tablespoons of oil in a large saucepan over medium heat, and saute the onion for 5 minutes.

4. 4

   Do not let the onion brown.

5. 5

   Add the carrots, stirring to mix well, and continue cooking for 10 minutes more.

6. 6

   Remove from heat, and cool.

7. 7

   Meanwhile, crush the garlic and salt with a mortar and pestle, or mince the garlic, and, using the blade of a knife, make a paste with the salt.

8. 8

   Place the carrots in a large bowl, and add the drained yogurt and garlic mixture.

9. 9

   Mix well, place in a serving dish and top with remaining oil and paprika.

10. 10

    Serve at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.