Editorial sample recipeTurkishbeginnervegetariangluten-free

Turkish Skillet Braised Zucchini With Garlic Yogurt And Dill

Name: Turkish Skillet Braised Zucchini With Garlic Yogurt And Dill
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 medium green zucchini, sliced into half-moons; 2 tbsp olive oil; 1 medium yellow onion, finely diced; 2 clove garlic, minced and divided; 1 cup plain Greek yogurt, whole milk preferred; 2 tbsp fresh dill, chopped; 1 tbsp fresh mint, chopped; 1 tsp pul biber, also known as Aleppo pepper; 0.5 tsp salt

Tender sliced green zucchini braised gently in olive oil with sweet onions, served over garlic-infused Greek yogurt and finished with fresh herbs.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Turkish Skillet Braised Zucchini With Garlic Yogurt And Dill

AI illustration

Technique to learn

Zeytinyağlı Braising

A Turkish olive oil cooking method where vegetables steam covered in their own juices until soft and fragrant.

Instructions

Step 1: Heat olive oil in a wide skillet over medium heat.
Step 2: Add the diced yellow onion and sauté for 4 to 5 minutes until soft and translucent.

Step 3: Stir in the sliced zucchini and half of the minced garlic, cooking for 3 minutes until glossed with oil.

Step 4: Cover the skillet, lower the heat to medium-low, and let the zucchini steam in its natural juices for 10 to 12 minutes until tender.

Step 5: In a small bowl, whisk the Greek yogurt with the remaining minced garlic and salt until smooth.

Step 6: Spread the garlic yogurt across a wide serving platter, layer the warm braised zucchini on top, and finish with fresh dill, fresh mint, and pul biber.

Cooking tips

Do not add liquid while braising; zucchini releases enough moisture under a closed lid to cook evenly without becoming soggy.
Original home-cooking adaptation inspired by Turkish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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