Morkovcha with Yogurt Pita Chips
4 carrots, shredded
1 clove garlic, minced
2 teaspoons ground coriander
1/4 teaspoon paprika
Freshly ground pepper
1 tablespoon white wine vinegar
Vegetable oil, for sauteing
1 small white onion, diced
1/4 cup fresh cilantro leaves
Greek yogurt, for serving
24 pita chips, for serving
Instructions:
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.
