Garlicy Squash & Yogurt Salad with Dill
- 2 ½ c. Squash, grated
- ½ tsp. Salt
- 2 cloves Garlic, crushed
- 3 c. Plain Yogurt (Thick-Style)
- 10-12 sprigs Fresh Dill
- Olive Oil
- Wash, peel & grate Squash. (Small Magda Squash or Grey Squash/Zucchini is what I use in Turkey.) Measure 2 ½ cups once grated.
- Lightly coat a small pot with some Olive Oil and begin to heat on the stove.
- Add 1 ½ cup Water and bring to a boil.
- Sprinkle Salt over Squash and add to the pot, bring to a boil. Cook for 7 minutes.
- Drain Squash and set aside to cool completely.
- Remove stalks from the Dill, wash and chop.
- In a medium sized bowl combine the Dill, crushed Garlic, Yogurt and Squash. Stir well to blend.
- Serve immediately.
* While in the Southeastern province of Mardin recently I had this lovely local salad for the first time. The waiter of the restaurant was very patient in explaining it to me enough that I could recreate it at home and come up with the recipe above. This is a very refreshing salad on a hot day and compliments any meal very well. Or can be served as an appetizer with pide (pita bread) or chips. Enjoy!
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