We claim: After learning this technique, all the appetizers you prepare will be more delicious! I have given 5 different yogurt appetizer recipes, all of which are delicious and will add color to your tables, as well as a lot of tips. This time I used onion, beetroot, celery, carrot and zucchini, you can try using whichever you want! With contributions from @Icimtr! #appetizer #appetizerarifi #appetizers #appetizers #collaboration Carrots with Yogurt 3 carrots 1 clove of garlic 350 g, 6 tablespoons of yogurt 1 teaspoon of salt 4 sprigs of parsley 3 tablespoons of olive oil Sesame seeds • Remove the carrots from the skin using the sharp side of a knife without wasting too much. • Then grate them using the coarse-toothed part of a grater. • Add 2 tablespoons of olive oil, 1 clove of garlic, grated carrots and 1 pinch of salt to a large pan and fry over high heat for 3 minutes. Do not fry by stirring too much so that your vegetables do not become mushy. • Let the flavors in the pan cool, then crush the garlic you have roasted in a bowl, then mix well with 8 tablespoons of strained yoghurt and 1 pinch of salt. • Add the cooled carrots to the yoghurt and mix until it changes color slightly. • When serving, sprinkle parsley leaves, sesame and olive oil and it is at your service. Celery with Yogurt and Walnuts 2 handfuls of walnuts 2 large celery 3 tablespoons of olive oil 4 cloves of garlic 500 gr yoghurt 2 teaspoons of salt 1 teaspoon of black pepper 1 tablespoon of tahini For the topping: Bozic or Pistachios Parsley Red pepper flakes • Crush 2 handfuls of walnuts in a mortar or chop roughly. Turn on the heat of the pan and start roasting the walnuts in their own oil. • Peel the celery and grate the celery on the large side of the grater. • Add 3 tablespoons of olive oil to the pan and add the grated celery to the pan. • Be careful not to crush the celery while stirring in the pan. • Add 4 whole cloves of garlic to the pan and fry with the celery. • Add 1 teaspoon of salt and fry the celery well until it changes color. • Add 1 teaspoon of salt, 1 teaspoon of black pepper, 1 tablespoon of tahini and 4 cloves of garlic roasted in the pan to 500 grams of yoghurt, crush them in a garlic press and mix until smooth. • After the celery changes color, turn off the heat and add them to the yoghurt while it is still hot and mix. • Place on a serving plate. Drizzle olive oil on top, garnish with finely chopped parsley leaves, boziç and red pepper flakes and it is ready and ready. Enjoy! Carrot and Zucchini Appetizer 3 zucchinis 1 carrot 8 tablespoons of yoghurt 1 tablespoon of mayonnaise 1 full handful of walnuts 5-6 sprigs of dill 6-7 tablespoons of olive oil 1 full teaspoon of salt • Chop 1 handful of walnuts so that they can come to your mouth with each bite and fry in a pan for 1-1.5 minutes. • Meanwhile, take the top and bottom of 3 zucchinis and grate them. Peel 1 carrot and take the top and bottom of it and grate it as well • Add 6-7 tablespoons of olive oil to the pan. The oil will heat up quickly since the pan is hot. Add the grated zucchinis and carrots and 1 teaspoon of salt to the pan respectively and continue to fry, stirring, over high heat for 3-4 minutes. • Add walnuts, 8 tablespoons of yogurt, 1 pinch of salt and 1 tablespoon of mayonnaise to the zucchinis and mix. Finely chop 5-6 sprigs of dill and mix • When you put your appetizer on the plate you will serve it with and decorate it with dill and walnuts, it is ready and available. Beetroot with Yogurt 350 gr beetroot 1 large onion 1 clove of garlic 6 tablespoons of yogurt 1 bunch of arugula 1 handful of walnuts 5 tablespoons of olive oil 1 tablespoon of vinegar 2 tablespoons of pomegranate syrup Half a teaspoon of salt Half a handful of boziç • Fry 1 diced onion with 3 tablespoons of olive oil. • When it becomes transparent, peel and grate 350 gr beetroot and add it to the pan. Fry for 4-5 minutes. • Sprinkle half a teaspoon of salt, mix and turn off the heat. Crush 1 clove of garlic with a little salt on a cutting board and add it to the beetroot. • When it cools down a little, add 1 tablespoon of honey and mix. • Add 6 tablespoons of yogurt and mix. • Roughly chop 1 bunch of arugula and mix with 1 tablespoon of vinegar and two tablespoons each of pomegranate syrup and olive oil. • Put the yogurt and beets on top. Add half a handful of boziç and your delicious and filling meal is ready. Join this channel to benefit from the privileges: / @refikaninmutfagi ►To subscribe to our channel: http://bit.ly/RefikaninYemekOkulu ►Our English Channel: / refika ►Our Etsy Page for International Purchases: https://etsy.me/32ShQwL ► Our Etsy Store for International Purchases: https://etsy.me/32ShQwL To follow what's going on in our kitchen and at our Cooking School more closely; ►Facebook: / refikaninmutfagi ►Instagram: / refikabirgul ►Twitter: / refikabirgul ►Website: https://www.refikaninmutfagi.com ►For the handmade, eye-catching beauties we use in our kitchen: