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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
medium sized summer squash
cloves of garlic
teaspoons sea salt
tablespoons extra virgin olive oil
cup tart, plain yogurt
- 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.
- Using a mortar and a pestle, mash the garlic with the salt.
- 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.
- Drizzle with EVOO and serve with lots of pita.