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I’m back with another Greek recipe. And yes it’s yogurt once more.
Fresh cucumber and dip, make for a very cool summer dip.
We have our version of this in India, it’s called a “Raita”, will share this too sometime.
Qutab is one of the most loved dishes in Azerbaijan. There are wide variety of qutabs. You can make it with meat, squash, potatoes, etc. My favorite one is greens/herbs filled one. You can add as many herbs/greens as you wish to the filling. The vast variety of the herbs make qutab ever delicious. It's favorable dish to make on spring and summer seasons when there are abundance of greens. When I was a child I lived in a small village on the shore of the Caspian see. My family grew most of our produce in our yard. If you walked through the streets of the village during summer afternoons, you could smell delicious aroma of qutab in every neighborhood.
The smell of qutab, whenever I prepare it, always takes me back to my childhood. Hope you too will make and enjoy this recipe.
When I was a child my dad often prepared this dish on Sunday in our home in Milan. He told me that these black-eyed peas in Egypt were called "Cleopatra's eyes". I think he was just kidding me, but it was a way to convince me to taste them ...
My Fave Memory! For holidays, my mom always makes dill dip to put out with cut up veggies like carrots, celery and broccoli. I was never a fan of broccoli then, but dipping the florets for a generous helping of the dip endeared them to me because I thought they looked like trees with snow on top. It was one of the only ways I would voluntarily eat broccoli!