(Sorry, no photo yet…we ate it all up before we could take a picture!)
I had this delicious, plain-looking dip as part of meze, appetizers, at a pide (like pizza without tomato sauce) shop in Turkey. It was served with flatbread–the same dough as the pide crust, just plain.
Later I smeared some on my leftover pide slices and had them for a scrumptious before-dinner snack…yum!
I’ve only made this with normal cow’s milk strained yogurt, because I’ve never tried to strain my homemade soy yogurt. I’ve read that you can do so, but you need 1 gallon (4 quarts) of yogurt in order to get 1 quart of strained yogurt.
In other words, four times as much yogurt as you want to end up with. You can probably make this with unstrained yogurt, but you won’t get as tart or as thick an end product.
Vegetarian Recipe: Turkish Zucchini and Yogurt Dip or Spread (Yoğurtlu Kabak Mezesi)
- 2 TBS oil
- 2 zucchini, diced
- 1/2 cup strained (Greek style) yogurt
- 3-4 cloves garlic, chopped
- Salt to taste
- Chopped or dried dill, optional
- Chopped walnuts, optional
In a pan, cook oil and zucchini, stirring often, until the zucchini is soft and most of the moisture has been removed. Let cool.
In a blender, mix zucchini mixture, yogurt, garlic, and salt.
Let stand at least one hour, for flavors to blend.
You can add dill or walnuts if desired, or sprinkle some on top. Taste and adjust the ratios of garlic and yogurt if desired.
This is traditionally served as a spread or dip with bread, but you can use it with crudité, crackers, or chips also.
Find my recipe for Muhammara here
and Turkish Bean Dip recipe here