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4–6
to share as a mezzeMedium
By Itamar Srulovich and Sarit Packer
Published 2014
This preparation – simple though it is – is one of the nicest things you can do with courgettes, a vegetable with more texture than flavour. We picked up this little number in Istanbul, where they mix the cooked pulp with a traditional burnt butter and yogurt sauce. We don’t normally mess with tradition, but in this case we think that this dip is good enough with plain yogurt.