Yougurt Recipe: Zucchini with Yogurt - Turkish

[Guest guest]

@@@@@

Zucchini with Yogurt - Turkish

 

2 pounds small zucchini, peeled and diced

1 tablespoon extra-virgin olive oil

6 tablespoons full-fat plain yogurt

2 cloves garlic, very finely chopped

Juice of 1/2 lemon

Salt to taste

Imported black olives for garnish, (optional)

Sliced hard-boiled egg for garnish, (optional)

2 scallions, chopped

2 tablespoons fresh dill

Tomato slices for garnish, (optional)

 

1. Place the zucchini in a large saucepan of boiling

water and let continue to boil until very soft and

easily squashed with a fork, about 20 minutes. Drain

in a strainer and press down with the back of a wooden

spoon to squeeze out any liquid.

 

2. Transfer to a medium-size bowl and mash with a

fork, then stir in the olive oil, yogurt, garlic, and

lemon juice and season with salt. Arrange on a platter

and refrigerate for 1 hour before serving cool or at

room temperature.

 

3. Garnish with black olives, egg slices, scallions,

and dill, and/or tomato slices.

 

Serves 8.

 

Author: Little Foods of the Mediterranean, by Clifford

A. Wright (Harvard Common Press, 2003).

Formatted by Chupa Babi: 11.29.07

 

Spicy or grilled foods call for a cooling

accompaniment, and this creamy and unusual side dish

is the perfect contrast to a hot main dish.

SIMPLE SOLUTION: It couldn’t be simpler to make, but

you can dress it up with optional garnishes of black

olives, tomatoes, or hard-boiled egg. The perfect use

for small, sweet new zucchini.

-----

 

 

 

 

______________________________\

____

Be a better pen pal.

Text or chat with friends inside Mail. See how.

http://overview.mail./