Home Cook Together. Celebrate Life.

TurkishAuthentic Cuisine

Kabaklı Oturtma 2

Serves 4 to 6 Entree vegetarian

Kabaklı Oturtma 2

Kabaklı Oturtma 2 brings the essence of Aegean home cooking to the table, where salt is judged by hand and olive oil flows generously. This version, passed down through family kitchens, reflects the way Turkish home cooks create a dish meant for sharing. It’s a staple of laid-back dinners, where simplicity meets the bounty of fresh produce.

In this dish, tender zucchini melds with the sweetness of ripe tomatoes and the gentle bite of onion, all enriched by a generous splash of olive oil. The flavors are bright and comforting, with each bite a reminder of its sun-drenched origins, inviting everyone to gather around and savor its straightforward goodness.

Ingredients

  • 4zucchini
  • 2tomatoes
  • 1onion
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by washing and drying 4 zucchini and 2 tomatoes. Slice the zucchini into rounds about 1/4 inch thick. Peel and finely chop 1 onion. Dice the tomatoes into small cubes. Set these aside, ready for cooking.
  2. In a large skillet or shallow pot, heat 80 ml of olive oil over medium heat. Add the chopped onion to the pan, stirring occasionally. Cook the onion until it becomes translucent and soft, releasing its sweet aroma, which should take about 5 to 7 minutes.
  3. Add the sliced zucchini to the pan with the softened onions. Stir to coat the zucchini in the olive oil, allowing them to cook until they begin to soften and take on a light golden color at the edges. This should take about 8 to 10 minutes, and the zucchini should still hold their shape.
  4. Add the diced tomatoes to the pan, stirring gently to combine with the zucchini and onions. Season with fine sea salt and black pepper to taste. Allow the mixture to cook until the tomatoes break down slightly, creating a light sauce that coats the zucchini, which should take another 5 to 7 minutes.
  5. Once the vegetables are tender and the flavors have melded together, taste the dish for salt, adjusting as needed. The zucchini should be soft but not mushy, and the sauce should be fragrant and slightly thickened. Serve warm, allowing the dish to be shared at the table, embodying the spirit of Aegean home cooking.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Turkish cuisine