Sample Dishes from Turkish Cuisine
Summer Squash With Olive Oil ( Kabak Bayıldı)
|Summer squash||6 medium size||1 kg|
|Olive oil (absorbed during frying)||8 tablespoon||80 gr|
|Onion||2 medium size||150 gr|
|Tomatoe||2 small size||200 gr|
|Parsley ||1/3 bunch||20 gr|
|Garlic||2 clove||5 gr|
|Salt||2 teaspoon||12 gr|
|Sugar||1 teaspoon||4 gr|
|Water (hot)||1 cup||200 gr|
Remove stems and
blossom ends of squash. Cut into half lengthwise. Saute in olive oil in a covered
nonstick pan for 15 minutes. Remove from pan. Reserve drippings. Arrange in
a baking dish side with cut sides up. Split each lengthwise with a tablespoon.
Set aside. Cut onions in half. Slice into 1- 2 mm thick slices. Add to drippings.
Saute for 2-3 minutes or until tender, stirring occasionally. Stir in diced
tomatoes, reserving one. Add crushed garlic, finely chopped parsley; mix well.
Season with salt and sugar. Add water. Cook for 1-2 minutes. Fill split squash
with mixture. Cut reserved tomato into 12 wedges. Top stuffed squash with tomato
wedges. Add hot water gradually from one corner of dish. Bake in a moderate
oven for 30-35 minutes or until tender (or cover and simmer for 35-40 minutes
until tender). Remove from oven; cool. Serve cold.
(in approximately one serving)
|Vitamin A||1050 iu|
|Vitamin C||23 mg|
It is prepared
in the western and southern regions and served for lunch or supper as a side
dish. Zucchini can be used instead of squash. Chopped fresh mint leaves or dried
mint may be sprinkled over.