Pumpkin Tarator With Walnuts Recipe
Ingredients:
For 6 people
🕐 Preparation: 10 min.
🕐 Cooking: 15 min.
| For the meal: | ||||
|---|---|---|---|---|
| Zucchini (Chewing Gum) | 4 | Qty | ||
| Walnut (Finely Chopped) | 5 | Qty | ||
| Liquid Oil (To Dry) | 1 | Half Cup | ||
| Fine Salt | 1 | Tsp (large) | ||
| Strained Yogurt (Or Yogurt) | 1 | Cup | ||
| Garlic (Planed) | 2 | Clove | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Olive Oil (For Sauce) | 2 | Tbsp | ||
| Garlic (Planed) | 1 | Clove | ||
| Dill | 1 | Bunch | ||
| Fine Salt | 1 | Tsp | ||
| Black Pepper (Freshly Ground) | 1 | Tsp | ||
| Walnut (Beaten) | 1 | Tsp (large) | ||
Instructions:
-
Wash the zucchini and remove the skins thinly with the help of a peeler. Pass it through the coarse side of the grater and add a tablespoon of salt, mix it and let it sit for ten minutes to release the water, then drain it in a colander.
-
Take oil in a wide pan and heat it. Put the zucchini in the pan and sauté on medium heat until they turn brown and soften.
-
Remove the sautéed zucchini from the fire and let it cool. In the meantime, for the sauce, crush the garlic in a mortar or crush it well with the help of a knife. After separating a bunch of dill from its thick stems, chop it as finely as possible. Separate half of the chopped dill, add the remaining half to the yoghurt with garlic and finely chopped walnuts and mix until a homogeneous consistency is obtained.
-
Add the dill yoghurt to the zucchini that you have cooled well, mix, place on a wide serving plate and straighten with the back of the fork. Serve cold, garnished with the remaining chopped dill or a few sprigs of dill and walnuts. Enjoy your meal !
Vegetable Practical Olive Oil Based Vegetarian
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