Another piece to complete the Turkish chronicles.
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.
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.
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.
When the zucchini cools down, add the chopped walnuts and mix well.
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.
Recipe adapted from: http://almostturkish.blogspot.com