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Dried squash with garlic yogurt (kara kabak söğürtmesi)

Whole recipeFrom: T.C. Elazığ Valiliği İl Kültür ve Turizm Müdürlüğü, Elazığ Mutfağı: Mutfak Kültürü ve Yöresel Yemekler

Ingredients

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Yogurt82%
  2. Dried squash slices (karakabak)16%
  3. Salt 1%
  4. Garlic 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Bring the water to a boil and add the salt; boil the dried squash in it for 20-25 minutes.

    20 min

  2. Drain the squash and set it aside to cool until lukewarm.

  3. Crush the garlic and mix it with the yogurt in a bowl.

  4. Pour the garlic yogurt over the cooled squash. Serve cold.

Where this recipe comes from

From a published work: quantities come from T.C. Elazığ Valiliği İl Kültür ve Turizm Müdürlüğü, Elazığ Mutfağı: Mutfak Kültürü ve Yöresel Yemekler; the method is written in our own words.

Last changed: November 1, 2026

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