This Garlicky Cabbage and Carrot Yogurt Meze is the perfect addition to any Mediterranean meal. Sauteed onion, garlic, carrot, and thin-sliced cabbage stir-fried with earthy oregano—then added to cool, creamy yogurt.
This recipe was adopted from my sister-in-law. ♡
Eating Meze at My Sister-in-Law’s Home
Turkey is known for having many mezes (side dishes) to any given meal. Also, yogurt sides and salads are very common. I had this particular yogurt meze (with some modifications made) at my sister-in-law’s home when we visited her one night for dinner. I loved it so much, I just had to share it with you.
Furthermore, my sister-in-law, Yuksel, always inspires me in the kitchen and I have adopted many of her recipes through the years. She even makes a similar recipe to this, but instead of using carrot and cabbage, she uses shredded zucchini. Yum!
Yogurt Meze from Frying Pan to Elegent Dish
Start by heating a pan over medium-high heat. Drizzle in the olive oil, add the onions and garlic. Cook until your kitchen perfumes and the essence of deliciousness reaches the air.
Once your home is perfumed, add in the carrots and cabbage. Awaken your senses by adding earthy oregano. Give a quick stir-fry. Sprinkle in salt and pepper. By that time, the olive oil will turn an orange yet beautiful color. Set the mixture aside to cool slightly.
When all is done and ready, transfer the mixture to a bowl of cool, creamy, full-fat yogurt. NEVER use fat-free. I like to add the juice of one lemon to give a zippy touch. Mix and fold the two together, add additional salt and pepper. Immediately taste a spoonful.
I like to garnish the dish with smokey paprika, more oregano, freshly chopped parsley, and some chili olive oil.
Serve this meze alongside any Mediterranean meal. I like to scoop some of this deliciousness with buttery rice—all in one big bite.
Garlicky Cabbage and Carrot Yogurt Meze
Garnish optional: fresh chopped parsley, sprinkle of paprika, oregano, and chili oil.
Start by heating a pan over medium-high heat. Drizzle in the olive oil, add the onions and garlic. Sprinkle in salt and pepper (to taste). Cook until the onions have softened.
Once the onions have softened, add the carrots and cabbage. More salt and pepper ( to taste) and stir-fry until the cabbage has wilted—about 8 minutes. When ready, add the oregano and stir-fry for 30 seconds. Turn off the heat and set the mixture aside.
In a mixing bowl, add the yogurt, salt, and pepper (to taste), the juice of one lemon, and the cabbage + carrot mixture. Mix until well-combined.
Transfer to a nice serving dish. Dollop and smear the yogurt into the dish like you would hummus. Top with freshly chopped parsley, more oregano, paprika, and chili oil.
How to make chili oil
Simply add less than 1/4 cup of olive oil to a mixing bowl along with red pepper flakes. I would recommend using Aleppo pepper, Korean red pepper ( gochugaru), or Turkish red pepper. Next, season with salt and pepper. That's it!