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, cut in half
- 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 halves in a pot of water until soft, approximately 15 minutes. Drain and skin the boiled potato and allow it to cool to room temperature. Shred the cooled potato
Prepare the remaining ingredients per the instructions in the ingredients list above.
Heat a large saute pan over high heat with the olive oil, and then add the carrots and zucchini. Stir fry 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.