Vegetable Marrows With Yoghurt
27 Jan 08 02:44:46 AM comments rss: 
INGREDIENTS:
1 KG VEGETABLE MARROWS ( COURGETTES)
ABOUT 200 GR WHITE FLOUR
SUNFLOWER OIL
500 ML YOGHURT
4 CLOVES GARLIC
SALT
A BUNCH OF DILL
PREPARATION AND SERVING:
CUT THE VEGETABLE MARROWS IN RINGS 3-4 MM THICK. SALT AND LEAVE THEM IN A SUITABLE UTENSUL PLACING IT INCLINED TO DRAIN AWAY THE SAP. HEAT THE OIL IN A FLAT PAN. COAT THE MARROWS WITH FLOUR,THEN FRY TURNING ON BOTH SIDES UNTIL THEY GET GOLDEN-BROWN.
PUT TOGETHER THE YOGHURT ,PRESSED GARLIC, THE CHOPED DILLAND SOME SALT , THEN MIX THEM WELL.
CHILL THE MARROWS AND THE SAUCE.
SERVE CHILLED , POURING THE SAUCE OVER THE MARROWS .
ENJOY YOUR MEAL!
1 KG VEGETABLE MARROWS ( COURGETTES)
ABOUT 200 GR WHITE FLOUR
SUNFLOWER OIL
500 ML YOGHURT
4 CLOVES GARLIC
SALT
A BUNCH OF DILL
PREPARATION AND SERVING:
CUT THE VEGETABLE MARROWS IN RINGS 3-4 MM THICK. SALT AND LEAVE THEM IN A SUITABLE UTENSUL PLACING IT INCLINED TO DRAIN AWAY THE SAP. HEAT THE OIL IN A FLAT PAN. COAT THE MARROWS WITH FLOUR,THEN FRY TURNING ON BOTH SIDES UNTIL THEY GET GOLDEN-BROWN.
PUT TOGETHER THE YOGHURT ,PRESSED GARLIC, THE CHOPED DILLAND SOME SALT , THEN MIX THEM WELL.
CHILL THE MARROWS AND THE SAUCE.
SERVE CHILLED , POURING THE SAUCE OVER THE MARROWS .
ENJOY YOUR MEAL!
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