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

Monday, May 29, 2006

Zucchini in Olive Oil

(Zeytinyagli Kabak)

Zucchini in 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

Saute 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 and 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 and cook for about 15 minutes.

Place on a serving dish. Pour the rest of olive oil on top and sprinkle chopped dill. Serve the dish at room temperature or chilled.

* This is a vegetarian dish.



At 6:57 PM, Anonymous Anonymous said...

Is the water supposed to cover the vegetables when you add it?

At 9:48 PM, Blogger Binnur said...

It depends how large the pot you cook the dish in it.

At 1:31 PM, Anonymous Anonymous said...

Such a healthy and refreshing dish,very light as well and yummy :)

At 1:43 AM, Anonymous Anonymous said...

Nice but you didn't state "how many servings?"

At 5:12 PM, Blogger Binnur said...

It is not a main dish, it is an olive oil dish (side dish). So it depends how much you serve and what else is served with it. But I would say the dish is 2-3 servings. The most of the recipes that I've posted say "how many servings they are".


Post a Comment

<< Home