A practical summer dish: Kabak Kalye

Hello Dear Friends,

Comrade of the watermelon, the head of summer pumpkin kalye We are cooking it today :) I don't prefer zucchini dishes with minced meat, including stuffed meat, especially after waiting in the fridge for 1 night and resting, I can't get enough of olive oil. When I saw the fresh mini mini gum zucchini, I thought I would cook the flavor of my childhood again.

I love using fresh mint in summer. Instead of adding the mint and cooking it, I add it after the food is cooked and close the lid and wait for it to come to room temperature. Do not forget to use plenty of dill and fresh mint.

Watch the Video:

See this post on Instagram

A post shared by Nilay Tulum / Kitchen Secrets (@ Mutfaksirlari)

Love…

Materials:

• 1 kilo of baby gum zucchini
• 1 medium onion
• 3 large tomatoes
• 2 large cloves of garlic 
• Half tea glass of olive oil
• 3 tablespoon of rice
• 1 teaspoon of granulated sugar
• salt
• half a glass of hot water

A practical summer meal: How to Make Pumpkin Kalye Recipe?

1. Wash the zucchini, scratch and chop with a fork.
2. Put the tomato through the blender, chop the onion and garlic into edibles.
3. Saute the onion in olive oil by adding salt and sugar, put the garlic in the pan and fry it.
4. Add the tomatoes and continue frying. Add the zucchini, rice, half the dill and water and mix.
5. About 15-20 minutes until the rice is soft. cook. Serve with fresh mint and some more dill.