Yoğurtlu kabak salatası – zucchini salad with yogurt and garlic Recipe
Yoğurtlu kabak salatası is a chilled salad made from sautéed zucchini mixed with thick yogurt and garlic. In Turkey it often appears on the table as one of the meze – small plates served with rakı or wine. The flavor is a bit similar to Greek tzatziki, but it’s creamier and more delicate.
This Turkish-style zucchini salad combines the freshness of yogurt with the sweetness of sautéed zucchini, creating a creamy, light dish that’s perfect both as a dip and as a side. It’s an easy way to bring meze-style dining to your home table.
Chef's tips
Make sure to squeeze out as much water from the zucchini as possible – this is key to a thick, creamy texture that won’t turn watery in the fridge. Using a thick, strained yogurt (like Greek yogurt) will give the best result.
How to serve
Serve well chilled, drizzled with good-quality extra virgin olive oil. It pairs beautifully with warm flatbreads, grilled chicken or lamb, and other meze such as hummus, baba ghanoush, or simple tomato and cucumber salads.
Ingredients
- zucchini - 2 piece
- plain yogurt - 250 g
- garlic - 2 cloves
- olive oil - 30 ml
- dill - 10 g
- salt - 5 g
- black pepper - 2 g
- lemon juice - 10 ml
Preparation
- Wash the zucchinis and cut off the ends. Grate on a coarse grater. If they have a lot of seeds, remove the soft core before grating.
- Sprinkle the grated zucchini with a pinch of salt, mix and set aside for 5 minutes to release some liquid. Then squeeze it very well in your hands or through a clean cloth to get rid of excess water.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the squeezed zucchini and fry for 5–7 minutes, stirring often, until it softens and most of the moisture evaporates. Set aside to cool completely.
- Peel the garlic and chop it very finely or press it through a garlic press. Finely chop the dill.
- In a bowl, mix the yogurt, garlic, lemon juice, salt and pepper. Add the cooled zucchini and dill and mix thoroughly.
- Transfer the salad to a serving bowl, drizzle with the remaining olive oil and, if needed, season with extra salt or lemon juice. Chill in the fridge for at least 30 minutes before serving.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Najlepiej smakuje pierwszego dnia, później cukinia może puścić trochę wody – wystarczy ją zamieszać przed podaniem.
