Turkish cuisine · Vegetable Dishes

Kabak Kalye

Zucchini pieces slow-cooked in olive oil with onions and tomatoes into a soft, slightly sweet braised vegetable dish.

Ingredients · for 4 servings

• 800 g zucchini
• 2 onions
• 3 tomatoes
• 3 garlic cloves
• 80 ml olive oil
• 1 tsp sugar
• 1 tsp dried mint
• 1/2 bunch dill
• Salt, pepper

Instructions

1. Wash the zucchini, peel in stripes and cut into half-moons about 3 cm thick; cut the onions into fine half-rings, the garlic into thin slices, and dice the tomatoes.
2. Warm the olive oil in a wide pot and braise the onions with a pinch of salt over low heat for 8–10 min. until they collapse and smell sweet.
3. Add the garlic and sauté for 1 min., then stir in the tomatoes and simmer uncovered for 5–6 min. until a thick, almost dry sauce forms.
4. Add the zucchini, season with sugar, salt and pepper and pour in only 50 ml water – the vegetables release plenty of juice themselves.
5. Braise covered over low heat for 20–25 min., swirling the pan gently only twice rather than stirring, until the zucchini is glassy-soft but still holds its shape.
6. Rub the dried mint between your palms, fold it in with the chopped dill and serve the vegetables lukewarm or cold with the braising liquid.