One reason to make this dip is that it’s incredibly delicious; it will also remind you that Turks cook with the same stuff as us.

You cut half a dozen carrots into rings, or split them lengthways, and simmer them in a little water until they’re soft. You can then mash them with a fork or drop them into a blender, along with a teaspoonful of caraway seeds, a little shot of olive oil, and the juice of half a lemon. Add a little salt and pepper, to taste.

If you spread the carrot puree into a soup-plate, you can make a well in the centre which you fill with some yoghurt mixed with a couple of cloves of chopped garlic, the juice of the other half of the lemon and a sprinkle of freshly chopped dill and mint. Then you eat it all with crusty French bread.