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 grated carrot; 2 tablespoons chopped onion; 1/4 cup chopped parsley; 2 cups natural yogurt; 1 tablespoon lemon juice; 1/2 teaspoon salt

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

Ingredients

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

Directions

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