This is one of my trifecta of dips for a Middle Eastern spread, along with lemon-cumin carrot salad, and beet-yogurt salad. It also works well with Indian food (though it’s chunkier and thicker than a traditional raita); or even Balkan and Russian food—I usually serve broth-boiled cabbage rolls or borek with this sauce, for instance. It was a staple of summer in Australia for me, on recovery day after a night of partying, with a light Lebanese-style selection of nibblies.
brad, dip, indian, lebanese, russian, salad, sauce, turkish, vegetarian
This is one of my favourite all-time dishes. It’s sweet, and rich, and almost sparkles on the tongue. Despite its simplicity, it tastes complex, and is more than the sum of its ingredients. Usually people ask me if it has honey in it—there is alchemy between the carrot and the lemon. Lemon-cumin carrot salad is nominally Turkish, but it works well in pretty much any Mediterranean meal, or tapas style or buffet spread. It’s not really a salad, but one of those things we don’t really have a word for in English, somewhere between a dip, and a salad.
brad, carrot, dip, Mediterranean, salad, simple, vegan, vegetarian