Saturday, June 18, 2011

Fried zucchini and garlic-yogurt dip / Пържени тиквички

This is very popular Bulgarian dish usually served at summer time, as appetiser. Identical dish is well known in India, Iran, Turkey, Greek, and Italy although its origins come from Arab countries.
However the dip may have slight variations. Sometimes small amount of vinegar is used instead yogurt.

To fry vegetable (zucchini or eggplant) properly you need to remove some amount of its watery content. It will reduce the cooking time in double. Slice the vegetable and sprinkle it with salt. Let the slices to drain for a while over paper towel. Dip each peace into flour and fry from both sides in a hot oil. Drain the remaining oil on paper towel.

Garlic-yogurt-dill dip

4-7 garlic cloves
1 cup yogurt
bunch of fresh dill
salt and black pepper to taste

Crush the garlic cloves in a mortar, thus making a fine paste. Chop the dill, mix all together. Season it.

Serve as appetiser with grape or plume brandy- rakia.

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