Talharim with Yogurt and Carrot

Name: Talharim with Yogurt and Carrot
Total time: 30 min
Yield: 6
Ingredients: 400 g of talharim; 3 tablespoons of olive oil; 3 cups of grated carrot; 2 tablespoons of finely chopped onion; 2 cups of natural yogurt; 1/4 cup of chopped fresh parsley; 1 tablespoon of lemon juice; 1/2 teaspoon of salt

1
400 g of talharim
2
3 tablespoons of olive oil
3
3 cups of grated carrot
4
2 tablespoons of finely chopped onion
5
2 cups of natural yogurt
6
1/4 cup of chopped fresh parsley
7
1 tablespoon of lemon juice
8
1/2 teaspoon of salt

Ingredients

1
400 g of talharim
2
3 tablespoons of olive oil
3
3 cups of grated carrot
4
2 tablespoons of finely chopped onion
5
2 cups of natural yogurt
6
1/4 cup of chopped fresh parsley
7
1 tablespoon of lemon juice
8
1/2 teaspoon of salt

Directions

1
In a large pot, bring 3 liters of water to a boil with 1 tablespoon of salt and cook over high heat
2
Cook the macaroni for 10 minutes or until al dente
3
In a medium pan, heat the olive oil over high heat
4
Sauté the carrot and onion, stirring constantly, for 4 minutes or until they are tender
5
Add the remaining ingredients, stir well, and let it warm through
6
Drain the macaroni, mix with the sauce, transfer to a serving dish, and serve immediately.