At this festive time of year (I sound like Dickens), it is especially difficult to steer clear of the stuffings and side carbs and desserts and cocktails. So I try to intersperse some balance in between all the heaviness.
A few months ago, some friends introduced me to a wonderful restaurant in Ocean City, Maryland called Kalamata Meze Bar. (See a photo of their lounge, below).
Somehow, they have been able to successfully combine really tasty, savory dishes with that healthy balance. Largely vegan or vegetarian, they pair wonderful cocktails with delicious food - much like our Mercury Cafe & Teahouse.
If you’re lucky enough to end up there on certain nights, you may also catch a belly dancer’s performance. (Unlike the Mercury, but hey, I can ask).
One of the appetizers I liked the most was their carrot tarator. It’s Turkish - a yogurt salad, and you can do this recipe with zuccchini as well as carrots if you like. Just let the zucchini drain very well before you mix everything.
This dish is light and flavorful, perfect with some crackers or pita.
It’s easy, quick with only a few ingredients, and really tasty.
INGREDIENTS
3 medium carrots
1 clove of garlic
3 walnuts
4 tbsp olive oil
5 tbsp yogurt
salt to taste
METHOD
Clean, peel and grate the carrots - not too fine. you want this to be a bit chunky, not a slaw, really.
Mince the garlic clove and coarsely chop the walnuts.
Heat the olive oil to medium in a large pan. Add the grated carrots and garlic and sauté for 5 minutes until the carrots soften. Let it cool.
In a separate bowl, whip the yogurt with salt.
Add the cooked garlic and cooled carrots and chopped walnuts and mix well.
Transfer to a serving plate or small “tapas” bowls and drizzle with olive oil.
Hopefully, all the pumpkin pie and stuffing “Campbell’s Soup & Bisquick” casseroles are done for by now. When they are, try this dish.
Or better yet, take a ride down to Kalamata and get some yourself.
There are only, as you can see, good vibes only there. And surprisingly, the belly dancer doesn’t look like she touched the stuffing or pie.
Sigh.
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