Zucchini and yogurt dip


This recipe is very popular in Turkey, under the name of Cevizli Kabak. We have very similar dish in Bulgaria, but we use cucumbers instead. The dip is light, but fragrant. Perfect to start your meal with crispy pita bread.


  • 2 medium size zucchini, or about 3 cups shredded zucchini
  • handful fresh mint
  • handful fresh dill
  • 1/2 cup chopped walnuts
  • 2 cups full fat yogurt
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 small garlic clove


  1. Preheat a small pan with oil and cook the zucchini for 3-4 minutes, or until soft but not brown. Set aside and allow to cool
  2. Chop fresh mint, dill and mix with the yogurt, garlic and walnuts
  3. Add to the zucchini and season with salt and pepper

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