Turkish courgette walnut dip (Cevizli kabak)

    I love serving this creamy Turkish courgette walnut and yoghurt dip and it tastes great with falafel or Turkish flatbread.


    Yorkshire, England, UK
    2 people made this

    Serves: 4 

    • 2 courgettes, grated
    • 4 tablespoons olive oil
    • 4 garlic cloves, crushed
    • 3 tablespoons plain flour
    • 500g natural yoghurt
    • 10 walnuts, shelled and finely chopped
    • salt and pepper, to taste
    • red wine vinegar, to taste

    Prep:10min  ›  Cook:8min  ›  Extra time:10min cooling  ›  Ready in:28min 

    1. Squeeze excess liquids out of the grated courgettes and fry for 3 minutes in a non-stick pan until most of liquid has evaporated. Add oil and garlic and cook and stir for about 2 minutes until fragrant. Stir in flour and cook for another 2 to 3 minutes. Take off the heat and allow to cool for 10 minutes.
    2. In a medium sized bowl combine yoghurt and walnuts. Mix with cooked courgettes and add salt, pepper and vinegar to taste. Serve immediately or keep refrigerated until serving.
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