Courgette with Olive Oil
2 medium Courgettes
1 large sliced Onion
2 sliced cloves of Garlic
1 small Potato – diced small
1 small Carrot – diced small
80ml of Water
2 x 25ml of Extra Virgin Olive Oil
2 tablespoons of Lemon Juice
1 tablespoon of Sugar
½ teaspoon of Salt
For the garnish: 2 tablespoons chopped Dill
How to prepare
Heat 25ml of oil in a pan and lightly fry the onion and salt for several minutes
Add the garlic, carrot and potato and cook on a medium heat for 5 minutes.
Peel the skin of the courgette, cut off the ends, and cut into 4 pieces lengthwise.
Then cut them horizontally into 5cm long pieces.
Add them to the pan along with the sugar, lemon juice and water.
Cover and cook for 15 minutes.
Allow the dish to cool before placing on a serving dish, then drizzle on the remaining oil, sprinkle on the dill and refrigerate.
The dish is best eaten chilled.
The Turkish name for this dish is Zeytinyagli Kabak
Kuba Restaurant and Bar Bodrum
Bordubet Cove Marmaris
Ankara by night
Iasos Ancient City
Turkey Property For Sale
Turkish Food Recipes
Courgette with Olive Oil - Vegetable Courses
Courgette Stuffed with Beef - Red Meat Courses
Bulgur Pilaf - Rice & Pasta Dishes
Pilaf with Tomato - Rice & Pasta Dishes
Cocoa Cake - Cakes & Cookies
Tea Time Pastry
Pilaf with Almonds - Rice & Pasta Dishes