Tikvichki ( Zucchini) - new
Tikvitchki - Zucchini Raita
Bulgarians attribute their famed longevity to the Lactobacillus bulgaricus culture.
This is another great example of a typical Bulgarian dish which contains it. Called tikvitchki, it cools you down in the heat of the Bulgarian
summer and is a perfect compliment to any meat dish
4 1/4 cups yogurt
1 tbsp water
3/4 cup dill, finely chopped
2 tbsps chopped garlic
300 gms zucchini, cut into round slices
2-3 tbsp lemon juice
1 cup vegetable oil
3/4 cup flour
Pinch of salt
Pepper to season
Combine the yoghurt and the water in a mixing bowl and blend to a smooth yet firm consistency. Add the dill and the garlic and mix well then chill.
Sprinkle the lemon juice over the zucchini and set aside for 5 minutes. Heat 1/3 of the oil in a nonstick frying pan.
Mix flour with the salt and lightly coat a handful of the zucchini slices with the flour on both sides.
Fry for a few minutes on each side till light brown. Remove and repeat till all slices are done.
Let fried slices cool.
In a serving dish alternate layers of the yogurt mixture with layers of fried zucchini.
Garnish with a sprig of dill and freshly ground pepper.
The thicker the yoghurt the better the results. Make sure the zucchini are not overcooked when frying, they should still be quite firm.