Lightly saut�ed zucchini sounded like a good idea at the time.
However, my good friend Sharon, a long-time Istanbul resident, had a better idea.
�My housekeeper used to make this. Take a few kabak, an onion, one diced potato, maybe a tablespoon of tomato paste and some pul biber if you like and cook it,� she said.
This idea of kabak yemegi (zucchini dinner or food is the best translation I can come up with) sounded much better. Many recipes start with an idea or perusal on the Internet, and then I usually improvise from there.
Once I�m in the kitchen, I start chopping, cooking and adding a bit of this and that to the pan. The end result this time is this simple, but packed full of flavor and slightly spicy side dish. I don�t know how authentic Turkish it is, but it�s my version of this recipe and it�s delicious.
Serve for dinner with a roasted chicken and a side salad. As my husband declared, �it sure does make tasty zucchini.�
Afiyet Olsun!
However, my good friend Sharon, a long-time Istanbul resident, had a better idea.
�My housekeeper used to make this. Take a few kabak, an onion, one diced potato, maybe a tablespoon of tomato paste and some pul biber if you like and cook it,� she said.
This idea of kabak yemegi (zucchini dinner or food is the best translation I can come up with) sounded much better. Many recipes start with an idea or perusal on the Internet, and then I usually improvise from there.
Once I�m in the kitchen, I start chopping, cooking and adding a bit of this and that to the pan. The end result this time is this simple, but packed full of flavor and slightly spicy side dish. I don�t know how authentic Turkish it is, but it�s my version of this recipe and it�s delicious.
Serve for dinner with a roasted chicken and a side salad. As my husband declared, �it sure does make tasty zucchini.�
Afiyet Olsun!
Kabak Yemegi (Zucchini Side Dish)
Ingredients:
2 T. olive oil
1 medium potato, medium diced
2 medium kabak (zucchini), halved lengthwise and then sliced into ��-thick slices
1 white or yellow onion, halved and thinly sliced
(optional: 1 long red pepper, sliced into thin strips �� long)
3-4 cloves garlic, roughly chopped
1-2 �ay bardagi water (about � cup to 1 cup)
2 heaping T. domates sal�asi (tomato paste) I prefer the aci version so I usually use that.
pinch pul biber (crushed red pepper flakes)
TT salt and freshly ground black pepper
1. Place a large saucepan over medium-high heat. Add the olive oil.
2. When the oil is hot, add the potatoes. Cook for about 5 minutes. (Since the potatoes are the firmest vegetable they will take a bit longer to cook than the rest.)
3. Add the zucchini, onions, red pepper and garlic. Saut�e the vegetables for several minutes until an al dente texture is achieved.
Ingredients:
2 T. olive oil
1 medium potato, medium diced
2 medium kabak (zucchini), halved lengthwise and then sliced into ��-thick slices
1 white or yellow onion, halved and thinly sliced
(optional: 1 long red pepper, sliced into thin strips �� long)
3-4 cloves garlic, roughly chopped
1-2 �ay bardagi water (about � cup to 1 cup)
2 heaping T. domates sal�asi (tomato paste) I prefer the aci version so I usually use that.
pinch pul biber (crushed red pepper flakes)
TT salt and freshly ground black pepper
1. Place a large saucepan over medium-high heat. Add the olive oil.
2. When the oil is hot, add the potatoes. Cook for about 5 minutes. (Since the potatoes are the firmest vegetable they will take a bit longer to cook than the rest.)
3. Add the zucchini, onions, red pepper and garlic. Saut�e the vegetables for several minutes until an al dente texture is achieved.
4. Add the water, tomato paste and pul biber. Season with salt and pepper. Cook for a few minutes until you the sauce is slightly thickened. You can add more water as needed to thin out the sauce if you like.
5. Spoon the vegetables into a serving dish and garnish with parsley.
5. Spoon the vegetables into a serving dish and garnish with parsley.