Ingredients
2 pounds carrots, peeled – sliced thinly into rounds
1 cup yogurt, thick
1/2 cup olive oil
1 onion – grated
6 cloves garlic – minced
pinch salt
2 teaspoons red sweet pepper
Preparation
Saute onion in olive oil. Add carrots and salt. Continue cooking until onion is browned, stirring frequently. When carrots are softer, cover the pan and cook on low heat until thoroughly soft. Stir occasionally.
Mix yogurt with garlic and red pepper in large bowl. Add carrots. Chill at least 6 hours before serving.
