Courgette and Apple in Hazelnut Sauce

Taratorlu kabak


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A refreshing summer salad in a lemony hazelnut sauce.


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

For the dressing

  • 2 oz/60 g hazelnuts
  • 2-3 cloves garlic, crushed with salt
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 2 tablespoons thick creamy yogurt
  • small bunch of parsley, chopped
  • salt and black pepper


  • 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 over the dressing.