Borani Kadoo (Courgette Yoghurt Dip)
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 1 small red onion, thinly sliced
- ½ tsp garlic, minced
- 2 small courgettes, grated
- salt
- black pepper, freshly ground
- 1 cup Greek yoghurt
- ½ cup labneh
Garnish
- ½ tsp paprika
- 1 tbsp toasted pine nuts
- 2 tbsp fresh mint, finely chopped
Instructions
- In a medium sized pan, over medium-high heat, add olive oil and onions. Sauté for 5 to 7 minutes, or until onions are golden. Remove onion and drain excess oil. Add half of the sautéd onions back, garlic and fry until fragrant. Add the grated courgettes and sauté for 3-5 minutes, or until the courgettes becomes tender and the excess liquid has evaporated. Season with salt and freshly ground black pepper and stir. Remove off heat, transfer to a bowl and allow to cool to room temperature.
- Combine the labneh and yoghurt. Fold in the courgette mixture and adjust seasoning.
- Serve in a small shallow bowl, drizzle with olive oil and top with paprika powder, pine nuts and fresh mint. Enjoy as a mezze with some bread on the side.