Pumpkin Kalye Recipe

Materials

1 kilo of zucchini
4 medium tomatoes
6 green peppers
1 capsicum pepper
1 large onion
8 cloves of garlic
juice of 1/2 lemon
1/2 bunch dill
2 sprigs of fresh garlic
1 tablespoon of dried mint
olive oil
Salt

Preparation Of

After washing the zucchini and opening the head and bottom parts, 1 cm. Chop wide rings. Add oil to the pan and add the chopped onion and garlic. After frying lightly, chop the zucchini coarsely one by one. Divide the peppers and the tomatoes you peeled into quarters and arrange them. Add sugar, dried mint, lemon juice and salt on it. Cover the greaseproof paper you prepared on the food and squeeze it. Cook on low heat for 15 minutes. Leave it overnight in a baking dish and transfer it to a serving plate. Sprinkle coarsely chopped fresh garlic and finely chopped dill on it. Drizzle with olive oil and leave it in the refrigerator. If you wish, you can consume it with garlic yogurt. Enjoy your meal.

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