Garlicky Cabbage and Carrot Yogurt Meze
- 1/4 cup olive oil (or enough to coat the bottom of the pan)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, grated
- 4 cups shredded cabbage, or thin-sliced
- 1 teaspoon oregano
- salt and pepper throughout the step (to taste)
- 3 cups full fat yogurt
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!