In Turkey, food is a cult, so a lot of attention is paid to the preparation of dishes. Any meal begins with cold and hot vegetable snacks “meze”, the task of which is to increase the appetite. In restaurants, these snacks are served on small serving plates, both as a free start to the meal, and as snacks for alcohol. You can start getting acquainted with Turkish snacks with this recipe. Zucchini grated with straw and fried with almonds in combination with garlic and yogurt forms an appetizing Turkish snack “Bademli kabak”. Despite the fact that all the ingredients are simple and the cooking process takes 10 minutes, the snack turns out delicious and spectacular.
For the salad, we use a medium-sized zucchini with a thin skin and without seeds. Zucchini is washed and rubbed or cut into strips (the thickness of the pasta).
Chop the almonds with a knife.
In a frying pan, heat the vegetable oil (ideally olive oil) and fry the almonds for 1 minute.
We put half of the almonds on a plate. Add the zucchini to the rest of the almonds in the pan and fry, stirring, without reducing the heat, for 5 minutes.
The zucchini should remain slightly crispy. Salt and pepper to taste, add lemon juice. I lost a tablespoon, but I could have added a little more. Chop and add the garlic.
We collect our salad just before serving, because yogurt releases whey and can spoil the aesthetic appearance. Put the zucchini on a plate, top with yogurt and sprinkle with previously postponed almonds. Bon Appetit!