entwine, May 2011
Recipe courtesy of Food Network Kitchen

Morkovcha with Yogurt Pita Chips

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  • Total: 2 hr 20 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 5 min
This tangy, spiced carrot slaw is also called “Korean-style carrot salad” by the Russian diaspora in Central Asian countries. Ethnic Koreans, forcibly relocated to the area by Stalin, created this banchan-style side dish with readily available spices and herbs, like coriander, paprika and cilantro. In Uzbekistan and Kazakhstan, morkovcha is now a popular accompaniment to grilled meats or served as an appetizer.



  1. Toss together the carrots, garlic, coriander, paprika, 1/4 teaspoon pepper, and vinegar in a bowl.
  2. Heat a splash of oil in a hot pan and add the onions. Cook until golden, about 5 minutes. Pour the onions over the carrots and toss to coat. Cover and refrigerate 2 hours and up to overnight.
  3. Just before serving, add the cilantro leaves to the carrot mixture. Spread the Greek yogurt on the pita chips and serve alongside the carrot salad.