Turkish Zucchini with Rice and Yoghurt Sauce

Category5 643 Last Update: Mar 15, 2021 Created: Mar 15, 2021 0 0 0
Turkish Zucchini with Rice and Yoghurt Sauce
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy
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This dish is served both warm and cold, provided that it was cooked without minced meat. Serve with minced meat only hot.

Ingredients

Directions

  1. Peel the zucchini skins, cut them in half, then each half, cut lengthwise, and then into pieces about 2 cm wide. Chop the onion and tomatoes finely, chop the dill, parsley and garlic in the same way. Rinse rice or bulgur
  2. Add garlic to yogurt and mix well, yogurt should be infused. In a large saucepan, heat the oil, fry the onions until golden brown, then add the chopped tomatoes and tomato paste and stir. After about 5 minutes add the rice (or bulgur), stir, salt and after about 3 minutes put the sliced ​​zucchini in a saucepan. Check the salt, add more if necessary.
  3. Pour in water, reduce heat to low, cover saucepan and simmer for about 25 minutes. or until rice is done. • Zucchini must not fall apart! The rice should not turn into porridge. • If you decide to cook without rice, then just skip this option. • If you are cooking with minced meat, then before adding the tomatoes, put the minced meat, fry it and only then add the tomatoes, salchu and zucchini. Don't forget the cumin!
  4. When the rice and courgette are cooked, remove the saucepan from the stove. Add parsley, dill and pepper (black and red). If using dry mint, sprinkle it on the dish as soon as it is served. Serve with garlic yogurt.

Turkish Zucchini with Rice and Yoghurt Sauce



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy

This dish is served both warm and cold, provided that it was cooked without minced meat. Serve with minced meat only hot.

Ingredients

Directions

  1. Peel the zucchini skins, cut them in half, then each half, cut lengthwise, and then into pieces about 2 cm wide. Chop the onion and tomatoes finely, chop the dill, parsley and garlic in the same way. Rinse rice or bulgur
  2. Add garlic to yogurt and mix well, yogurt should be infused. In a large saucepan, heat the oil, fry the onions until golden brown, then add the chopped tomatoes and tomato paste and stir. After about 5 minutes add the rice (or bulgur), stir, salt and after about 3 minutes put the sliced ​​zucchini in a saucepan. Check the salt, add more if necessary.
  3. Pour in water, reduce heat to low, cover saucepan and simmer for about 25 minutes. or until rice is done. • Zucchini must not fall apart! The rice should not turn into porridge. • If you decide to cook without rice, then just skip this option. • If you are cooking with minced meat, then before adding the tomatoes, put the minced meat, fry it and only then add the tomatoes, salchu and zucchini. Don't forget the cumin!
  4. When the rice and courgette are cooked, remove the saucepan from the stove. Add parsley, dill and pepper (black and red). If using dry mint, sprinkle it on the dish as soon as it is served. Serve with garlic yogurt.

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