Recipe for
Kabak Tarator (Zucchini Yogurt Dip with Olive Oil, Walnuts & Chili Flakes)
Kabak Tarator is a hidden gem of the meze world — light, earthy zucchini meets tangy yogurt, rich walnuts, and a whisper of garlic. It’s where the Aegean meets the Anatolian table. You may find this version smoother, bolder, or crunchier, depending on how the host remembers it from their village kitchen.
Ingredients:
3 medium zucchinis (grated)
2–3 tablespoons olive oil
1–2 cloves garlic (minced)
1 cup plain yogurt (preferably strained)
½ teaspoon salt (adjust to taste)
¼ cup chopped walnuts
Chili flakes (pul biber), to taste
Extra olive oil for drizzling
3 medium zucchinis (grated)
2–3 tablespoons olive oil
1–2 cloves garlic (minced)
1 cup plain yogurt (preferably strained)
½ teaspoon salt (adjust to taste)
¼ cup chopped walnuts
Chili flakes (pul biber), to taste
Extra olive oil for drizzling
Steps for
Kabak Tarator (Zucchini Yogurt Dip with Olive Oil, Walnuts & Chili Flakes)
1. Grate the zucchini and lightly salt it. Let sit for 10 minutes, then squeeze out the excess liquid.
2. In a pan, sauté zucchini until soft and any remaining liquid evaporates (about 8–10 minutes). Let it cool.
3. Mix cooked zucchini with yogurt, add salt and garlic.
4. Transfer to a serving plate. Drizzle with olive oil, walnuts and chili flakes on top.