This Sanliurfa borani combines zucchini with yogurt and isot, creating a cool side with quiet heat and softness.
12 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the zucchini into large cubes.
Saute the zucchini in a pan for 8 minutes.
Let the zucchini cool for 5 minutes so the yogurt does not curdle on the hot vegetable.
Mix the yogurt and garlic until smooth.
Combine the zucchini with the yogurt and sprinkle isot over the top.
💡 Tip: Cooking the zucchini without collapsing it too much leaves a firmer texture in the borani.
🍽️ Serving suggestion: Serve cool, drizzle a little isot over the top, and offer flatbread alongside.
~128
kcal calories
5
g protein
9
g carbs
7
g fat
7.2g
Sugar
1.5g
Fiber
46.5mg
Sodium
2.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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