On one visit to Turkey we were staying in a hotel in Ankara where there were bowls of olives and glasses of carrot sticks in lemon juice in the hotel bar. That was the first time I discovered that I love olives and that raw carrots were not only edible but positively enjoyable. I found a recipe for this salad here and after a minor adjustment, here is my final MoFo post as a tribute to that experience.
Havuklu Turp Salatasi (Radish and Carrot Salad)
1 carrot, peeled and grated
4-5 radish, sliced and cut into half moons
2 Tbsp vegetable stock
2 Tbsp lemon juice
salt and pepper to taste
1 Tbsp fresh parsley, chopped
Combine grated carrot and sliced radish. Mix together vegetable stock and lemon juice with salt and pepper to taste. Pour dressing over the carrot and radish and leave to marinate for 30 minutes. Sprinkle with sumac and top with chopped parsley. Top it with some herbed olives for the complete experience.