KABAK SIYIRMA - GİRİT USULÜ ENFES LEZZET

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a lower-fat option while maintaining creaminess.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Wash 6-7 zucchini thoroughly.

Peel the zucchini with a peeler, removing the heads and stems until reaching the core.

Separate the core part of the zucchini and discard it.

Chop 1 large onion very finely.

In a pot, heat a mixture of 42.5 grams of vegetable oil and 42.5 grams of olive oil.

Add the chopped onion to the pot and sauté until lightly golden brown, about a few minutes.

Add 1 teaspoon of sugar to the onions while sautéing.

Gradually add the zucchini to the pot, stirring occasionally to prevent the zucchini juice from burning.

Add 1 teaspoon of salt and half a bunch of finely chopped dill to the zucchini mixture.

Pour in 1 tablespoon of grape vinegar and 2 tablespoons of pomegranate syrup, mixing well.

Add 2 tablespoons of olive oil to the mixture and stir again.

If you have time, cover the mixture and refrigerate overnight for better consistency, or serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens