Serving the Guest: A Sufi Cookbook
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The source of all blessings descended from Heaven to earth and became the nourishment of the pure vital spirit.
Balkan Braised Carrots
Radishes that look like carrots!
Total time: 30 minutes
4 cups (1 quart) yogurt
¼ cup finely chopped fresh dill
½ cup (1 stick) butter
6 cups thinly sliced carrots
1 tbsp. sugar
2 cups scallions, cut into 1" pieces
¼ tsp. cayenne pepper
2 tsp. salt
1 tsp. pepper

Strain the yogurt through a cheesecloth-lined sieve until it loses about a cup of liquid. Reserve the liquid for bread, soup or drinking; then turn the yogurt into a bowl, stir in the dill and set aside.

In a large saucepan over medium heat, melt the butter, then add the carrots. Sprinkle sugar over the carrots and stir well. Scatter the scallions on top, cover the pot, lower the heat and braise for 30 minutes, until the carrots are well cooked. Add the cayenne, salt and pepper, taste and adjust the seasonings. Stir in the yogurt-dill mixture, and heat gently, stirring constantly, until the yogurt is heated through but not boiling. Serve hot.