Havuc Tarator (Turkish Carrot Dip)

Simple yet so Addictive!

Havuc Tarator is one of those mezes from Turkish cuisine that shows up at our celebration dinners and rakı nights, and it always disappears fast.

It’s creamy, slightly sweet, a little tangy, and in our version, it gets a gentle heat from a simple spicy oil drizzled on top.

The whole thing comes together with just a few basic ingredients, and honestly, the hardest step might be grating the carrots. Once it hits the table, this dip is almost always the first bowl to be finished.

About The Ingredients

You can find the full list of ingredients with their exact measurements in the recipe card at the bottom of this post.

Carrots: Choose large carrots; they are easier to grate.

Plain yogurt: Go for the thickest yogurt you can find. Not all brands have the same texture, and for a creamy consistency that still holds its body, thick yogurt works best. Turkish süzme yogurt (strained yogurt) is ideal if you can find it. Greek yogurt is fine too, but it’s better if you strain it for a few hours. You can read our post about how to strain yogurt.

Garlic: Mashed or grated. One clove is enough.

Walnuts: They add a lovely crunch to this soft and creamy carrot dip.

Fresh dill: Adds a refreshing touch. You can leave it out or replace it with parsley if you prefer.

Pul biber: This is Turkish-style red pepper flakes. We use it to make a light chili oil for drizzling on top of our carrot tarator.

How to Make Havuc Tarator

You can find the full instructions in the recipe card at the bottom of this page.

It’s super easy to make this Turkish carrot dip.

Grate the carrots using the large side of a grater. Sauté them in a large pan until soft, then let them cool.

Combine the cooled carrots with the garlicky yogurt mixture, chopped walnuts and fresh dill. Stir well. If you have time, chill it in the refrigerator for about 30 minutes.

Prepare a simple spicy oil by gently heating olive oil with pul biber (Turkish red pepper flakes). Drizzle it over your Havuç Tarator and serve.

Serving Suggestions

Havuc Tarator is a classic Turkish meze, which means it’s usually served as part of a larger meze spread.

You’ll often see it alongside other meze dishes like:

• Hummus
• Ezme
• Mucver 
• Yaprak sarma (Turkish stuffed grape leaves)

If you’re not serving it as part of a meze table, it also works perfectly as an appetizer or a simple side dish that complements almost any main.

We love pairing havuc tarator with recipes like:

• Pide ekmek
• Köfte
• Turkish Beef Stew
• Tavuk sote

Use Thick Yogurt (Süzme Yogurt)

For the best texture, Havuc Tarator needs thick yogurt, also known as strained yogurt (suzme yogurt).

If you can’t find Turkish süzme yogurt, you can easily make your own at home. Place natural whole-milk yogurt in a nut bag or a piece of muslin, set it over a sieve placed on top of a bowl, and let the whey drip down. After a few hours, the yogurt will become much thicker. You can also check out our post on how to strain yogurt for more details.

If you’d rather not go through this step, you can use Greek yoghurt. Just keep in mind that your Havuç Tarator might not look as thick as ours, but it will still taste wonderful.

Why Do We Use Butter and Olive Oil?

We use both butter and olive oil in this recipe for a reason. The butter adds a richer, deeper flavor to the sautéed carrots, but more importantly, it helps the tarator achieve a thicker, more stable consistency when combined with the garlicky yogurt mixture. This prevents the dip from becoming runny.

Another benefit is what happens as it chills. Because butter firms up in the refrigerator, the tarator naturally thickens even more as it rests, giving you that beautifully creamy texture we love.

Adjust the Flavor and Texture to Your Taste

Make sure to taste your Havuc Tarator before adding the spicy oil on top.

Havuc Tarator traditionally has a gentle tang, so if your yogurt is lacking that flavor, add a few drops of lemon juice and mix again before serving.

If you prefer a creamier, softer texture, simply stir in an extra spoonful or two of yogurt until it reaches the consistency you like.

Storage

Keep leftover Havuc Tarator in an airtight container in the refrigerator for up to 4 days.

The dip might thicken slightly as it sits, which is even better.

The chili oil on top can lose its brightness. If needed, you can prepare a fresh batch of the spiced oil and drizzle it over the leftovers before serving to bring back that vibrant flavor and color.

Can I Make It Ahead?

Yes, absolutely. In fact, making Havuc Tarator ahead of time is a great idea. As it rests in the refrigerator, the texture becomes thicker and creamier, and the flavors blend together even better. If you’re preparing a dinner or meze table for your guests, you can easily make it a day in advance to save time.

Just leave the chili oil topping for the day you plan to serve it. When you’re ready, quickly prepare the spiced oil, drizzle it over the dip, and serve.

Can I Freeze It?

We don’t recommend freezing Havuc Tarator. The yogurt base tends to separate and become grainy once thawed, and the overall texture loses its creaminess. It’s best enjoyed fresh or stored in the refrigerator for a few days.

More Turkish Meze Recipes

• Haydari
• Cacik
• Sun-Dried Tomato Sauce