Creamy courgette and walnut dip

Creamy courgette and walnut dip

Kabak ezmesi

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

If you like, you can use ground almonds instead of walnuts in this fresh and tasty dip.

Ingredients

Quantity Ingredient
1 large courgette, coarsely grated
1/2 tablespoon olive oil
150ml plain turkish or greek-style yoghurt, at room temperature
1/2 garlic clove, crushed
1 spring onion, split in half lengthways and very finely chopped
20g walnut pieces
salt, to taste

Method

  1. Squeeze out the liquid from the grated courgette. Heat the oil in a frying pan and sauté it very gently with little salt for about 12 minutes, until soft but not brown. When all the moisture has evaporated, set aside to cool.
  2. When cool, mix the courgette with the yoghurt, garlic and spring onion. Roughly crush the walnuts in a pestle and mortar, leaving some pieces larger for texture, and add them to the mix. Taste and adjust the seasoning as necessary.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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