Yogurt Salad (Yoğurtlama) Recipe

A popular and hearty meze, yogurt salad combines fried vegetables with garlicky yogurt for a rich flavor.

Servings: 8

🛒 Ingredients

Main Ingredients:
2 medium potatoes
2 medium eggplants
2 medium zucchinis
5 red peppers
5 green peppers
1 kg strained yogurt
4 cloves garlic

For Frying:
Vegetable oil

🔥 Instructions

Prepare the Vegetables:
Wash all vegetables and cut them as desired. After cutting, pat them dry to remove excess moisture.

Fry the Vegetables:
Fry the vegetables in the following order: first potatoes, then zucchini, red peppers, green peppers, and finally eggplants. Place the fried vegetables on paper towels to remove excess oil.

Mix with Yogurt:
Place the strained yogurt in a bowl. Crush the garlic in a mortar and add it to the yogurt, mixing well. Add the fried vegetables to the yogurt mixture and combine gently.

Pour 1 tablespoon of the oil used for frying the vegetables over the yogurt salad before serving for extra flavor.

✅ Tips:

Make sure to dry the vegetables well after washing.

Optionally, salt the vegetables just before frying.

To prevent eggplants from absorbing too much oil, salt them 15–20 minutes before frying.

Enjoy your meal 🥣