Steps to Make Baklava Weed Strain

Zucchini With Dill Weed And Garlic-Yogurt Sauce

Every year, the desire for a particular weed strain vary with every consumer due to either the need for high.

Recipe Summary Zucchini With Dill Weed And Garlic-Yogurt Sauce

This is a refreshing and tasty Mediterranean recipe. You can also use yellow squash to cook it. It is so easy, and it goes well with fresh, crusty bread.

Ingredients | Baklava Weed Strain

¼ cup olive oil

1 onion, finely chopped

1 teaspoon white sugar

4 zucchini, chopped

1 cup chopped fresh dill weed

¼ cup uncooked long grain white rice

½ cup water

salt and pepper to taste

2 cups plain yogurt

2 cloves garlic, crushed

½ teaspoon salt

Directions

Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm.

Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.

Info | Baklava Weed Strain

prep: 20 mins cook: 30 mins additional: 20 mins total: 1 hr 10 mins Servings: 4 Yield: 4 servings

TAG : Zucchini With Dill Weed And Garlic-Yogurt Sauce

World Cuisine Recipes, Middle Eastern, Turkish,