Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
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.
- Total: 2 hr 20 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 5 min
Ingredients
Directions
- Toss together the carrots, garlic, coriander, paprika, 1/4 teaspoon pepper, and vinegar in a bowl.
- 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.
- 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.
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