Yogurt Carrots
Roll-cut carrots, then fry them in a dry wok until soft and slightly charred on the outside, but still crunchy in the middle. Cool to just above room temperature, stir in just enough yogurt to coat, and sprinkle some toasted cumin and caraway. The idea for the cuman and caraway combination is from a cheese called Nokkelost that I first saw at >a href="http://www.everybodys.com/">Everybody's Store.