Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Courgettes (zucchini), thinly sliced
- Salt
- 50g/2oz Plain Flour
- Oil for shallow frying
- 460ml/16fl.oz. Thick Natural Yoghurt
- 2 Garlic Cloves, crushed
- 1 tbsp Freshly chopped Dill
Directions
Place the courgettes in a colander, sprinkle with salt and leave in the sink or over a plate for 10 minutes.
Dry the courgette slices on kitchen paper then coat with flour on all sides.
Heat the oil in a large frying pan until very hot then add the courgette slices and fry on both sides until golden brown. Drain on kitchen paper.
Place the garlic, dill and yoghurt in a mixing bowl and mix well.
Place the yoghurt in a wide shallow serving dish and top with the drained courgettes. Chill in the refrigerator for 2 hours before serving.
Category:Bulgarian Recipes
Category:Bulgarian Appetizers