Today marked the first of my food parties. The theme today was Arabic food. Every guest chipped in and we cooked together. That was the fun part.
One new dish I learnt to make is this Turkish carrot dip or salad. It’s very simple to make and reminded all of us of coleslaw.
Shredded carrots are slowly cooked in olive oil till just about cooked. After they are cooled, they are mixed into a yogurt spiced with garlic and salt. Leave in the fridge. The result is this beautiful bright coloured salad.
For the rice, we made saffron rice and we smoked the rice. I can’t so without smoked rice now and when the opportunity comes, I will post one on my easy ways of smoking rice.
The Occasional Cook 