Carrot Pumpkin Kalye Recipe

Ingredients:

For the Eat:
	Zucchini (Medium size)	4	Qty
	Carrot (Medium size)	2	Qty
	Dry Onion (Medium size)	2	Qty
	Garlic (Sliced)	5	Clove
	Olive Oil (Riviera)	1/2	Half Cup
	Rice (Broken)	1/2	Half Cup

For the Sauce:
	Strained Yogurt	1	Cup
	Dill	1	Bunch
	Garlic (crushed)	1	Clove

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Instructions:

1. Wash and peel the zucchini thoroughly. Rub with 1/2 lemon and set aside. Clean and peel 3 carrots. Chop all the vegetables into coarse cubes.
   

   

   
2. Meanwhile, peel the onions and cut them into cubes. Peel the garlic and cut into small rings, do not crush. Put the onions and garlic in olive oil and fry them first on high heat and then on low heat until they turn pink.
   

   
3. Add the diced carrots to the roasted onions and garlic and continue frying for 5-10 minutes. Since carrots will cook later than zucchini, fry the carrots and make a pre-cooking. At this stage, add 1 pinch of salt, freshly ground black pepper and 1 pinch of sugar.
   
4. Add the zucchini to the pot and simmer for another 5 minutes. Add 1-2 sprigs of dill and 1 cup of washed rice. Add 2 glasses of hot water and cook for 25-30 minutes on low heat until the zucchini softens. Take the cooked food from the fire and remove the dill stalks. Finely chop half of the remaining dill, pour over the food and cool with the lid closed.
   

   
5. For the sauce, add 1 tablespoon of olive oil, finely chopped remaining dill and 2 crushed garlic cloves to the yogurt. Serve this sauce cold with fresh mint leaves on the dish or on the side. Bon Appetit!
   

   

   
6. Note: If you want a sour taste, you can use lemon juice and olive oil sour sauce instead of yogurt sauce.

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Vegetable