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Turkish Salad with Carrots, Zucchini, Yogurt and Walnuts
You’ve probably heard about the famous Turkish salad at least once. They’re still very popular today, and if you’re willing to pay big bucks at a restaurant to please your taste buds, here’s how to prepare them at home.
material:
- 2 medium pumpkins (600g)
- 1 large carrot
- 4-5 tbsp oil
- 1 cup of creamy yogurt (250 g)
- 30 grams walnuts
- 1 teaspoon salt
- 2-3 tablespoons chopped dill
Method of preparation:
Start by browning the walnut kernels in a skillet. Reduce heat to low and stir constantly with a wooden spatula. After about 10 minutes, transfer to a wooden chopper and roughly chop with a knife.
Place them in a bowl and set aside. You can use walnuts raw, but roasting them enhances the flavor. Cut off the ends of the pumpkin and carrots. Peel them and grate the vegetables with large holes.
Add oil to a frying pan on low heat. When the fire goes through, add the grated carrot. Stir regularly with a wooden spoon. After about 5 minutes, add the grated and drained zucchini. Cover and simmer until the juice is gone. It takes about 15 minutes for the vegetables to harden.
While cooling, you can make yogurt sauce. Put yogurt in a bowl, add finely chopped dill and salt. Mix well, then diced carrots and mashed zucchini and gently mix from the bottom with a spoon. When the salad becomes homogeneous, add the roasted walnuts. Add white pepper or chili flakes. If necessary, let cool for 15 minutes, then delight your taste buds.
Read also: Avocado and Strawberry Salad Recipe. Easy to make and delicious