Скачать или смотреть Summer Meze: Yogurtlama! Layers Of Veggies Topped With Garlic Yogurt, Great Tomato Sauce – Greatness

Summer Meze: Yogurtlama! Layers Of Veggies Topped With Garlic Yogurt, Great Tomato Sauce – Greatness

Discover the Taste of Summer with Yoğurtlama (also called Tatar) - a delicious Turkish recipe made with layers of fried vegetables, garlic yogurt, and tomato sauce.

Summer Yogurtlama – A Refreshing Feast with Vegetables and Yogurt
500 g potatoes, about 2 medium, roughly diced
600 g eggplants, about 2 large, diced
400 g zucchini, about 2 medium, sliced into semi circles
6–7 green peppers, roughly sliced
rock or sea salt, to taste
For the yogurt sauce:
7 heaping tablespoons savoury yogurt
2 cloves garlic, crushed
1 pinch salt
1 pinch black pepper
For the tomato sauce:
3 large tomatoes, grated
2 tablespoons olive oil
3–4 cloves garlic, crushed
1 generous pinch salt
½ teaspoon sugar
1 tablespoon vinegar
2 pinches black pepper
Before frying, soak the potatoes and eggplants in cold water for at least 30 minutes, then drain and pat dry thoroughly. This prevents excess oil absorption. Do not peel the skins; just wash and clean them well. For frying, you may use sunflower oil, but I recommend olive oil for the best.
Fry the potatoes, eggplants and zucchini until golden brown and creamy inside. For the peppers, shorter frying time until shiny green and soft would be enough. Always shake off the excess oil as soon as you remove the vegetables from the pan, otherwise they will hold onto the oil. Spread them out on a tray or place them in a strainer so they don’t crowd. Immediately season with rock salt or sea salt.
Start frying with potatoes, then eggplants, zucchini, and finally peppers. Always remove the seeds from the peppers first, otherwise they will burn in the oil. Fry peppers last, as they release a bitter flavour that can pass on to the rest of the vegetables.
For the yogurt sauce, whisk yogurt with crushed garlic, salt, and black pepper until smooth and creamy.
For the tomato sauce, heat olive oil, add finely chopped garlic, then grated tomatoes. Once simmering, add salt, sugar, vinegar, and black pepper, and cook on low heat for about 10 minutes until thickened.
To serve, layer the fried potatoes, eggplants, zucchini, and peppers on a serving dish. Spread over the yogurt sauce, drizzle with the tomato sauce, and garnish with parsley. This dish is a summer classic – refreshing, flavourful, and irresistible!


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