Home Cook Together. Celebrate Life.

TurkishAuthentic Cuisine

Kabaklı Oturtma 3

Serves 4 to 6 Entree vegetarian

Kabaklı Oturtma 3

Kabaklı Oturtma 3 hails from the sun-drenched Aegean coast, where the rhythm of life moves with the tides and the meals reflect the bounty of the land. In this region, cooking is a sensory experience, with salt measured by instinct and olive oil flowing generously, capturing the essence of local produce. This dish is a staple in homes, prepared without ceremony but with much love, making it a cherished family recipe.

Expect a medley of tender zucchini and ripe tomatoes, harmoniously mingling with the sweetness of sautéed onions. The olive oil enriches each bite, while the salt and pepper bring out the natural flavors. It's a dish that invites you to savor the simplicity and warmth of Aegean home cooking, perfect for a communal table.

Ingredients

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

Method

  1. Start by washing the 4 zucchini and 2 tomatoes thoroughly under cold running water. Slice the zucchini into rounds about 1/4-inch thick. Dice the tomatoes into small cubes, ensuring you remove any tough cores. Peel and finely chop the onion. Season the zucchini slices with a light sprinkle of fine sea salt and black pepper to taste, allowing them to absorb the seasoning while you prepare the other ingredients.
  2. In a large, heavy-bottomed skillet or sauté pan, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion gently, stirring occasionally, until it becomes translucent and soft, but not browned. This will take a few minutes, and you'll know it's ready when the onion is tender and releases a sweet aroma.
  3. Add the seasoned zucchini slices to the pan with the softened onions. Stir to coat the zucchini in the olive oil, ensuring they are evenly distributed in the pan. Cook the zucchini until they begin to soften and take on a slight golden color at the edges. This should create a fragrant base for the dish.
  4. Once the zucchini is partially cooked, add the diced tomatoes to the pan. Stir gently to combine all the ingredients, allowing the tomatoes to release their juices and meld with the zucchini and onions. Continue cooking until the tomatoes break down slightly and the zucchini is tender but still holds its shape. The mixture should be moist but not soupy.
  5. Taste the dish and adjust the seasoning with additional fine sea salt and black pepper if necessary. The flavors should be balanced, with the sweetness of the onions complementing the fresh taste of the zucchini and tomatoes. Serve the Kabaklı Oturtma warm, ideally with crusty bread or as part of a larger meal, inviting everyone to share and enjoy.
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