Another piece to complete the Turkish chronicles.
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Yoghurt is a summer favourite - cucumbers, zucchini, or whatever else you can sink in it will mediately become a desert-survival dish. Remember the dill/mint/parsley leaves to break through the milky comfort with an energizing fresh twist.
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Ingredients: 3 medium zucchinis cubed, 2/3 cup thick plain yogurt, 1 1/2 tbsp olive oil, 3 garlic cloves (minced), 1/2 cup crushed walnuts, a few spoons of fresh chopped dill/fresh or dried mint, salt/pepper to taste.
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Directions: Squeeze the cubed zucchini by pressing it in a bowl, to drain the excessive juice. Heat the olive oil in a pan and stir fry the vegetable cubes for a few minutes, until tender and lightly browned. Cool.
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When the zucchini cools down, add the chopped walnuts and mix well.
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In a seperate bowl, combine the yogurt and minced garlic, and spread on top of the zucchini cubes. Lastly, season the zucchini-yoghurt mixture with the dill/mint, salt, and pepper and stir until well combined. I heard it works just as well on crackers as guacamole does.
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Recipe adapted from: http://almostturkish.blogspot.com
