Yogurtlu Kabak Salatasi

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Yogurtlu Kabak Salatasi

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Ingredients

Adjust Servings:
6-7 medium Courgette yellow zucchini or summer squash
2 tbsp Plain Flour
2 tbsp Extra Virgin Olive Oil plus some for the dressing
2 cups Yoghurt
2 cloves Garlic peeled and crushed
sprinkle Paprika
sprinkle Dried Mint

Roasted Zucchini and Yoghurt Dip

Cuisine:

Ingredients

Directions

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Azerbaijani cooking is heavily influenced by their Turkish and Iranian neighbours. I found a delicious looking recipe for the summer time, a Turkish favourite, Yogurtlu Kabak Salatasi. The recipe I have chosen is from AZ Cookbook specialising in Azerbaijani cuisine – Roasted Zucchini Salad with Garlicky Yogurt Dressing.

I liked this recipe as I am hoping to get the zucchini past the children without them noticing. The eldest would eat tzatziki until the cows came home, so wish me luck…it should be no problem sneaking a vegetable past a toddler

Steps

1
Done

Preheat the oven to 210C.

2
Done

Slice the zucchini into medium-thick slices. Place on two baking sheets and sprinkle with the flour, salt and olive oil. Toss the zucchini to coat with the ingredients. Spread back to one layer thick. Bake until soft (about 20 minutes.)

3
Done

Then grill until slightly browned on top – a couple of minutes.

4
Done

Allow the zucchini to cool.

5
Done

Transfer to a mixing bowl and add the yoghurt, garlic and salt to taste. Stir to mix. The zucchini will lose its shape but that is fine.

6
Done

Chill in the fridge.

7
Done

Serve with a drizzle of olive oil and paprika or just some dried mint. Enjoy!

Zoe Negus

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