Summer Meze: Yogurtlama! Layers Of Veggies Topped With Garlic Yogurt, Great Tomato Sauce – Greatness

Discover the Taste of Summer with Yoğurtlama (also called Tatar) – a delicious Turkish recipe made with layers of fried vegetables, garlic yogurt, and tomato sauce.

Summer Yogurtlama – A Refreshing Feast with Vegetables and Yogurt
500 g potatoes, about 2 medium, roughly diced
600 g eggplants, about 2 large, diced
400 g zucchini, about 2 medium, sliced into semi circles
6–7 green peppers, roughly sliced
rock or sea salt, to taste
For the yogurt sauce:
7 heaping tablespoons savoury yogurt
2 cloves garlic, crushed
1 pinch salt
1 pinch black pepper
For the tomato sauce:
3 large tomatoes, grated
2 tablespoons olive oil
3–4 cloves garlic, crushed
1 generous pinch salt
½ teaspoon sugar
1 tablespoon vinegar
2 pinches black pepper
* Before frying, soak the potatoes and eggplants in cold water for at least 30 minutes, then drain and pat dry thoroughly. This prevents excess oil absorption. Do not peel the skins; just wash and clean them well. For frying, you may use sunflower oil, but I recommend olive oil for the best.
* Fry the potatoes, eggplants and zucchini until golden brown and creamy inside. For the peppers, shorter frying time until shiny green and soft would be enough. Always shake off the excess oil as soon as you remove the vegetables from the pan, otherwise they will hold onto the oil. Spread them out on a tray or place them in a strainer so they don’t crowd. Immediately season with rock salt or sea salt.
* Start frying with potatoes, then eggplants, zucchini, and finally peppers. Always remove the seeds from the peppers first, otherwise they will burn in the oil. Fry peppers last, as they release a bitter flavour that can pass on to the rest of the vegetables.
* For the yogurt sauce, whisk yogurt with crushed garlic, salt, and black pepper until smooth and creamy.
* For the tomato sauce, heat olive oil, add finely chopped garlic, then grated tomatoes. Once simmering, add salt, sugar, vinegar, and black pepper, and cook on low heat for about 10 minutes until thickened.
* To serve, layer the fried potatoes, eggplants, zucchini, and peppers on a serving dish. Spread over the yogurt sauce, drizzle with the tomato sauce, and garnish with parsley. This dish is a summer classic – refreshing, flavourful, and irresistible!

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32 Comments

  1. Than you beautiful Ladies !!!!❤❤ I give the same score like Bahar 20 to 10 !
    Thank you !
    Greeting from Canada ❤❤

  2. Another amazing recipe! I made my first ever yoghurt salad dressing a few weeks ago using one of your recipes! Incredible!!! Not bad for a 62 year old wannabe cook! 🙂

  3. It's my first time I see a chef speaking about acrylamide when it comes to frying potato (in this case Potato, although it's a rule for all starchy foods). You are the only real chef. Every step you make is science based and not "artistic based". You deserve the place of a world leader in culinary science. Thank you for sharing with the public such informations.

  4. آپ کو براؤن کلر کے بال بلکل بھی سوٹ نہیں کررہے کالے بال بہت پیارے تھے ❤❤❤❤❤….

  5. Refika it is amazing and delicious can not wait to try it!
    Is there another way than frying? BBQ? or boil?
    Frying is not good for my cholesterol.

  6. Merci pour cette recette ❤❤❤❤❤c'est un régal comme d'habitude😋😋😋😋😋😋😋😋👍👍🙏👍🙏🌷 merci

  7. Yogurtlama, the little-known third Tibetan Buddhist leader after the Dalai Lama and Panchen Lama. 😄 But seriously, this looks amazing!

  8. I love your recipes. They all look yummy. Lately I have been watching Turkish TV/movies and have learned so much about your country and culture.

  9. "we don't want any waste so we don't peel the potatoes", proceed to peel the aubergines 😂

  10. Team Refika. I made this last night and it was delicious. Ate it again today, cold, out of the refrigerator. Yummy! Thanks to Bahar’s question, I used the air fryer to make it and everything was crisp and the sauces delish! Keep these healthy recipes coming!