The minute my reader Gunel from Azerbaijan sent me this recipe, I was hooked. Savory potato-carrot loaf? Baked in a loaf pan? Really? I mean, I am familiar with potato breads, but this is no bread. This is something different. Its texture is more like kourkouto I am still addicted to, but it comes in a different shape and tastes differently. The loaf sets beautifully while baking and doesn’t fall apart when you slice it. It is utterly delicious too! Serve this loaf for breakfast, as a side dish, or as an any-time-of-day treat. This is a must try. You will be hooked, too.
Savory Potato Carrot Loaf
Makes one medium loaf
4 medium potatoes (about 1 + 1/2 pounds)
1 medium carrot
1/2 cup oil (such as olive or vegetable)
1 cup plain yogurt
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup chopped fresh mixed cilantro and dill
1 teaspoon salt
Pinch of ground black pepper
Put the potatoes and the carrot in a medium saucepan and fill it with enough water to cover the vegetables. Bring to a boil and cook until tender, about 30 minutes. Do not overcook – the vegetables should be cooked through but should not be mushy. Drain. When cool enough to handle, peel off their skins. Cut the flesh into medium dice. Set aside.
Preheat the oven to 380ºF. Grease (you can use butter, or vegetable oil spray) the bottom and the sides of a 9 X 5 X 3 inch loaf pan. Set aside.
In a large mixing bowl, using a balloon whisk, stir the eggs to mix. Add the oil and stir to blend. Add the yogurt and stir again. Add the flour and baking powder. Stir to mix. Toss in the diced vegetables and chopped herbs. Season with salt and pepper. Gently stir to mix. (Note: there is no need for a vigorous beating, so do not use a mixer).
Scrape the batter into the prepared pan. Bake on the middle rack of the oven for 1 hour, or until golden on top. Remove from the oven and allow to cool to room temperature. Unmold the loaf from the pan. Serve sliced, at room temperature or chilled. This loaf will keep in the refrigerator for up to 3 days.