Wednesday, 12 July 2017

Turkish Style Zucchini in Yogurt Garlic Sauce

Apparently my head is still in the eastern Mediterranean. From Lebanon we move on to Turkey, where they douse everything in garlic-infused yogurt with generally delightful results. We certainly liked this one.

I have to say this summer is developing a definite theme, and the theme is herbs. I have been using them in everything, starting with that massive patch of chervil in the spring and moving right along. I didn't plan it! It's just happening.

2 to 4 servings
20 minutes prep time


Make the Sauce:
1 clove of garlic
a pinch of salt
1/2 cup yogurt

Peel and mince the garlic very finely; I minced it then mashed it with the side of the knife. Mix it into the yogurt with the salt. Set aside.

Prepare the Zucchini:
2 or 3 medium zucchini, sliced (500grams; 1 pound)
2 or 3 green onions
2 or 3 tablespoons finely minced fresh mint
2 tablespoons olive oil or sunflower seed oil
1/4 teaspoon ground Aleppo pepper
salt & freshly ground black pepper to taste

Wash and trim the zucchini, and cut it into slices. Wash, trim and mince the onions and the mint; set them aside keeping them separate.

Heat the oil in a large skillet over medium-high heat. Add the zucchini and sauté until softened and lightly browned on both sides. Turn regularly. A minute or so before they are done, mix in the green onions and season with the Aleppo pepper, and salt and black pepper to taste. Just before it is done, mix in the mint and cook until just wilted. Remove the zucchini etc, to a serving dish at once and spread it out to cover it evenly.

Let the zucchini cool for 10 minute or so, then top with the garlic sauce. (This should be served with a little warmth left in it, but really neither hot nor cold.)




Last year at this time I made Chilean Style Beet (or Other) Greens.

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