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Kabaklı Oturtma

Serves 4 to 6 Entree vegetarian

Kabaklı Oturtma

Kabaklı Oturtma finds its roots deep in the heart of the Aegean region, where the rhythm of life slows enough to savor the bounty of the land. Prepared in home kitchens, it is a dish that celebrates the simplicity and abundance of zucchini, often gracing tables during late summer when this vegetable is at its peak. This recipe captures how a Turkish family cook would naturally bring it to life, with salt judged by hand and olive oil poured generously.

This dish is a gentle embrace of flavors, where tender zucchini meets the sweetness of tomatoes and the mild bite of onion. The olive oil brings a luscious richness, while fine sea salt and black pepper enhance each ingredient's essence. As you enjoy Kabaklı Oturtma, you'll find it a tribute to the Aegean way, where every bite is meant to be savored slowly, shared among friends and family.

Ingredients

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

Method

  1. Start by washing and drying 4 zucchini and 2 tomatoes. Slice the zucchini into 1/4-inch thick rounds and the tomatoes into thin wedges. Peel and finely chop 1 onion. Season the zucchini slices with a pinch of fine sea salt and black pepper, ensuring each piece is lightly coated. This step ensures the zucchini releases some moisture and absorbs the seasoning, enhancing its flavor.
  2. In a large, heavy-bottomed skillet, pour in 80 ml of olive oil and heat it over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion gently, stirring occasionally, until it becomes translucent and soft, about 5-7 minutes. The onion should not brown; it should remain soft and sweet, forming the base of the dish.
  3. Add the seasoned zucchini slices to the skillet, spreading them out in an even layer over the onions. Cook the zucchini slowly, turning them occasionally, until they become tender and slightly golden around the edges. This process should take about 10-12 minutes. The zucchini should be soft but not mushy, retaining a slight firmness in the center.
  4. Once the zucchini is cooked, arrange the tomato wedges on top of the zucchini in the skillet. Cover the skillet with a lid and allow the tomatoes to steam and soften for about 5 minutes. The tomatoes should release their juices and become tender, melding with the zucchini and onions to create a cohesive dish.
  5. Remove the lid and gently stir the mixture to combine the flavors. Taste the dish and adjust the seasoning with more fine sea salt and black pepper as needed. The Kabaklı Oturtma should have a balanced taste with a hint of sweetness from the onions and a fresh, savory flavor from the tomatoes and zucchini.
  6. Transfer the Kabaklı Oturtma to a serving dish, ensuring the vegetables are evenly distributed. Serve warm, allowing the flavors to shine through in this simple yet delicious Aegean-inspired dish. Enjoy it as a light main course or a side dish, perfect for sharing with family and friends.
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.

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