Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, May 29, 2006

Zucchini with Olive Oil

(Zeytinyagli Kabak)

Zucchini with Olive Oil
2 medium zucchini
1 large onion, sliced
2 garlic cloves, sliced
1 small yellow potato, cut in bite sizes
1 small carrot, cut in bite sizes
1/3 cup water
50 ml extra virgin olive oil, half for cooking, the other half for after
2 tbsp lemon juice
1 tbsp sugar
1/2 tsp salt

1/4 cup fresh dill, chopped

Sautee the onion with olive oil and salt for a few minutes. Add the garlic, potato and carrot, and cook for about 5 minutes on medium heat.

Cut off both ends of the zucchini. Peel the outsides. Cut in four pieces lengthwise. Then cut horizontally in pieces 2 inches tall. Throw them in the pot, add sugar, lemon juice and water. Cover the lid and cook for about 15 minutes.

Place on a service plate. Pour the rest of olive oil on top and sprinkle chopped dill. Let it cool. Keep it in the fridge. Serve when cold.

* This is a vegetarian dish.


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