Gülevren also taught us to make this tart and creamy dill meze. It’s refreshing to the pallet, especially with rich and/or hot dishes. It’s full of flavorful and healthy veggies, a perfect Mediterranean dish.
- 1 potato
- 4 small carrots, shredded
- 2 zucchini, shredded
- 2 T olive oil
- 2 t salt, or to taste
- 1 c of thick yogurt
- 2 cloves of garlic, minced
- 1 T mayo
- ½ c dill, minced
- 4 walnuts (8 walnut halves), chopped
Boil the potato in a pot of water until soft. Skin th e potato and shred it. Allow it to cool to room temperature.
Prepare the remaining ingredients per the instructions in the ingredients list above.
Stirfry the carrots and zucchini with the olive oil in a large saute pan over medium high heat for approximately 10 minutes, until soft, but before juice is released. Remove from the pan and cool to room temperature in a large bowl.
Add the potatoes, and the rest of the ingredients to the carrots and zucchini. Stir to combine.