Smoky Summer Squash and Yogurt Spread

By • October 6, 2017 0 Comments

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Author Notes: A great way to take advantage of early fall's summer squash bounty. This delightful dip from Palestine will remind you of others in the Middle East—tzatziki and labneh to name a few—but truly maintains an identity of its own with the the smoky, earthy-sweet squash pulp, whisked alongside tart creamy yogurt, brazen garlic, slick grassy olive oil, and quality sea salt.
No grill? no problem! For apartment-dwellers lacking a grill, charring vegetables on an open gas-burning stove top is a wonderful way to char the skin to a blackened crisp and achieve that grill-scorched flavor on the interior. Just make sure you monitor said veggies carefully so they don't catch on fire! (Recipe by Doha by way of The Recipe Hunters).
KvellintheKitchen

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Serves 8

  • 4 medium sized summer squash
  • 1.5 cloves of garlic
  • 5 teaspoons sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 cup tart, plain yogurt
  1. Fire roast the summer squash or cook them directly over a medium-high flame on a gas burner until their skins are charred and their insides are soft.
  2. Using a mortar and a pestle, mash the garlic with the salt.
  3. In a bowl, stir the garlic and salt in the yogurt. Peel open the squash and use a spoon or your hands to crape the pulp into the yogurt. Stir the yogurt until everything is evenly dispersed.
  4. Drizzle with EVOO and serve with lots of pita.

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Hors d'oeuvres|Appetizers|Vegetables|Summer Squash