Mardin Kabak Salatası

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

1. Wash, peel & grate Squash. (Small Magda Squash or Grey Squash/Zucchini is what I use in Turkey.) Measure 2 ½ cups once grated.
2. Lightly coat a small pot with some Olive Oil and begin to heat on the stove.
3. Add 1 ½ cup Water and bring to a boil.
4. Sprinkle Salt over Squash and add to the pot, bring to a boil. Cook for 7 minutes.
5. Drain Squash and set aside to cool completely.
6. Remove stalks from the Dill, wash and chop.
7. In a medium sized bowl combine the Dill, crushed Garlic, Yogurt and Squash. Stir well to blend.
8. 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!