Courgette, garlic and Walnut dip
Last summer me and my main gal Rosie headed over to the land that gave the world kebabs and tries to pretend to be a bird. That’s right: Turkey.
Turkey is an excellent place and has some mad delicious food stuffs on its smorgasbord of munchables. Being located at the crossroads between east and west, the food is full of incredible spices and flavours that the western tongue only dreams about when it’s feeling a little wild. Cumin, turmeric, lemon, dill and coriander compose the main palette makers, but the food is hugely diverse and made up of subtle flavours.
We ate a lot of food there, a lot of it fish and kebabs. Not both together but they were both frickin taste sensations. The kebabs were especially great and were absolutely drenched in clarified butter, which almost brought me to tears of fatty happiness. That’s slightly exaggerated but I do love butter and in retrospect I wish I had cried as it would make this story better.
Anyway I don’t think I could really make a recipe for kebabs so something else instead. At most places we ate they had this incredible dip. It is a bit like tzatsiki but as if it had been pimped out by my man x to the z Xzibit.
What you need
- Greek yogurt 400ml
- Juice of I lemon
- 2 cloves of garlic
- 2 tablespoons Olive oil
- 1 Courgette
- Handful of Walnuts
- Fresh mint leaves
First you gonna have to grate a courgette. You want it to be like bits of grated cheese so use the sides with the big holes all over. Once you’ve got a pile of courgette put them into a clean tea towel, wrap them up inside and squeeze all the liquid out of them. You want them to be as dry as possible. You want the courgette taste without all the water that comes out of these slippery bastards. Once you’ve got them all dry put them in a bowl and add a little salt.
Next, the garlic. Use a garlic crusher and fry it off in a small pan and a little oil until cooked. Be delicate! Put to one side in a small dish to stop them burning.
Now the butter. What? Yeah boi – butter! So melt a large knob of butter in a saucepan and get it to the stage where it is just turning brown. Here it will take on a slight nutty taste, which is much taste. Pour it into a cup to stop it continuing to cook and burn.
What next? Well I’ll tell you homie. Start to build your dip. Put your yogurt in a bowl and add in the courgette, garlic, lemon, a sprinkle of crushed walnuts and half the lemon juice, some salt and pepper, and some fresh mint and mix it all up. Give that guy a taste, if you really want some more lemon go for it and beat scurvy, you might also need a bit more mint for extra fresh.
Now add a splash of olive oil, and finally swirl in the butter. Add a bit, swirl it in then give it a taste, keep going until you’ve got it how you like. You may also need to add some more salt at this point too.
Now you’ve got your dip, go out, impress someone, grab some toasted pita and give them a dip in your stuff (sounds rude but isn’t,if you thought it was then shame on you).