Courgette and Apple in Hazelnut Sauce

Name: Courgette and Apple in Hazelnut Sauce (Taratorlu kabak)
Yield: Serves 3-4
Cuisine: Turkish
Ingredients: 2 courgettes, cut into thick sticks and soaked in salted water for 30 minutes; salt and black pepper; salt and black pepper; 2 tablespoons thick creamy yogurt; small bunch of parsley, chopped; 2 tablespoons olive oil; juice of 1 lemon; 2-3 cloves garlic, crushed with salt; 2-3 cloves garlic, crushed with salt; 1 red apple, cut into segments, peel on; 2 oz/60 g hazelnuts

Taratorlu kabak

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

A refreshing summer salad in a lemony hazelnut sauce.

Ingredients

2 courgettes, cut into thick sticks and soaked in salted water for 30 minutes
1 red apple, cut into segments, peel on

Asia
Turkey
Starter
Vegetarian
Summer
Gluten-free
Mediterranean

Method

Drain the courgettes, squeeze dry, and steam with the apple for 5 minutes. Refresh them under cold water and drain well. Pound the hazelnuts with the garlic, and mix in the oil and lemon juice (or blend in an electric mixer). Bind with the yogurt to the consistency of double cream, stir in the parsley, and season to taste. Arrange the courgette and apple on a plate and pour