Carrots with Yogurt - Jazar ma' Laban

posted on: May 31, 2026

By: Habeeb Salloum/Arab America Contributing Writer

This is my version of a popular Egyptian carrot dish with carrots and yogurt as its main feature. Carrots tend to be a more popular ingredient in North African cuisine and Egypt there’s no exception.

            It is strange that the Spanish word for carrots, zanahoria, is taken from the Arabic isfannariya (Arabic for parsnips). In modern Arabic this word is unknown as the name for carrots but instead has been replaced by jazar.

Serves 4 to 6

2 pounds carrots, scraped, then cut     lengthwise into quarters                                            

salt and pepper to taste                                              

boiling water                                                                    

1/4 cup butter                         

4 cloves garlic, crushed

1 1/2 cups yogurt

1/4 cup finely chopped fresh coriander leaves (cilantro)

1 teaspoon chili powder

            Place carrots, salt and pepper in a saucepan; then add enough boiling water to cover carrots. Cover and cook for 20 minutes; then remove and drain. Set aside.

            Melt butter in a frying pan; then add garlic and carrots and sauté over medium heat for 10 minutes, turning carrots over once or twice.

            Arrange carrots on a flat serving dish; then pour yogurt evenly over carrots. Garnish with coriander leaves; then sprinkle with chili powder and serve hot.

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