Tarator Sinkonta
Quick answer
Tarator Sinkonta is made by pouring a creamy tarator sauce over oven-caramelized pumpkin slices. It is one of the lightest and most flavorful mezes of Aegean cuisine.
- Total time
- 45 dk
- Servings
- 4
- Calories (est.)
- ~210 kcal
- Difficulty
- kolay
tarator sinkonta · pumpkin meze · aegean appetizers
45 dk · 4 servings · 210 kcal
Ingredients
- 500 grams pumpkin
- 1 medium onion
- 3 cloves garlic
- 4 tablespoons olive oil
- 1 teaspoon ground red pepper
- 1 cup strained yogurt
- 0.5 cup crushed walnuts
- 1 teaspoon salt
- A pinch of fresh mint
Method
- Slice the pumpkin into thin pieces and cut the onion into julienne strips.
- Arrange the pumpkins and onions on a baking sheet, drizzle with olive oil and salt.
- Bake in a preheated oven at 190°C (375°F) for about 30 minutes until the pumpkins are tender and slightly golden.
- In a separate bowl, mix the strained yogurt, crushed garlic, and walnuts to prepare the tarator sauce.
- Transfer the baked pumpkin to a serving plate after letting it cool slightly at room temperature.
- Pour the walnut tarator sauce over it, garnish with red pepper heated in olive oil and fresh mint, then serve.
Letting the pumpkins caramelize well in the oven enhances the flavor of the meze, so you can extend the cooking time slightly if needed.
FAQ
What kind of pumpkin is used for tarator sinkonta?
It is traditionally made with sweet pumpkin, but zucchini can also be used as an alternative.
Can regular yogurt be used instead of strained yogurt?
Strained yogurt is recommended because regular yogurt can water down the consistency of the meze.
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