Name: Borani Kadoo (Courgette Yoghurt Dip) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 1 small red onion, thinly sliced; ½ tsp garlic, minced; 2 small courgettes, grated; 1 tbsp olive oil (plus extra for drizzling); Salt, to taste; Black pepper, freshly ground, to taste; ½ tsp paprika; 1 cup Greek yoghurt; ½ cup labneh; 1 tbsp toasted pine nuts; 2 tbsp fresh mint, finely chopped

I absolutely adore sharing this Borani Kadoo (Courgette Yoghurt Dip) Recipe because it’s one of those rare dishes that delivers comfort, freshness, and a burst of flavor in every bite. For me, it’s the perfect blend of creamy yoghurt and tender courgettes lifted by aromatic garlic and fresh mint—a dip that feels both indulgent and light. Whenever I make it, it instantly brightens the table, giving me that warm feeling of serving something truly special to friends or family.

Why You'll Love This Borani Kadoo (Courgette Yoghurt Dip) Recipe

What I really treasure about this Borani Kadoo (Courgette Yoghurt Dip) Recipe is the harmony of its flavor profile. The creamy tanginess from the labneh and Greek yoghurt blends beautifully with the softly sautéed courgettes and caramelized onions, giving it a rich yet refreshing character. The hint of garlic and the gentle smokiness from the paprika elevate it into something more than just a dip—it feels like a celebration of simple ingredients coming together to create something unforgettable.

Another reason this recipe has a special place in my kitchen is how straightforward it is. I love dishes that don’t complicate my day, and this one takes barely 15 minutes from start to finish. It’s perfect for when I want to whip up a healthy appetizer or side dish without fuss. Plus, it’s so versatile that I find myself serving it at everything from casual weeknight dinners to festive gatherings, always knowing it will impress and disappear quickly!

Ingredients You'll Need

A white woven bowl in the center holds seven fresh green zucchinis with shiny skin, arranged with their stems facing up. To the left, on a white marbled surface, there are two small bowls stacked vertically: the top one is white and filled with white salt and a small wooden spoon, the bottom one is black and filled with ground black pepper and also has a small wooden spoon. In front of these bowls, there is one whole garlic bulb and one small red onion placed side by side. To the right of the zucchinis, two glass bowls are placed vertically on the white marbled surface; the top bowl contains white cream cheese with a slightly rough surface, and the bottom bowl holds smooth white yogurt. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient plays a key role, whether it’s to build flavor, add texture, or brighten the final presentation. These basics come together to create a dish that is as colorful as it is delicious.

Olive oil: Adds a silky richness and helps gently caramelize the onions.
Red onion: Brings sweetness and depth when sautéed slowly.
Garlic: Infuses the dish with a fragrant punch without overpowering.

Courgettes (zucchini): The tender base, grated for a perfect texture.
Salt: Essential for enhancing all the natural flavors.
Black pepper: Freshly ground for a subtle heat and complexity.
Greek yoghurt: Creamy and tangy, it lightens and balances the sautéed veggies.

Labneh: Thick, creamy, and adds a luxurious texture.
Paprika: Provides a dash of smoky color and warmth on top.
Toasted pine nuts: Give a delightful crunch and nutty flavor contrast.
Fresh mint: Adds a refreshing herbal note and vibrant color.

Directions

Step 1: Heat 1 tablespoon of olive oil over medium-high heat in a medium-sized pan. Add the thinly sliced red onion and sauté gently for 5 to 7 minutes until golden brown and soft. Take care not to rush this process—the slow caramelization is where much of the sweetness and depth come from.

Step 2: Remove the onions from the pan and drain off any excess oil. Then, return half of the sautéed onions to the pan along with the minced garlic. Fry briefly until fragrant, about 30 seconds, being careful not to burn the garlic.

Step 3: Add the grated courgettes to the pan and stir thoroughly. Cook for 3 to 5 minutes until the courgettes become tender and most of the excess moisture has evaporated. Season generously with salt and freshly ground black pepper. Once cooked, remove the pan from heat, transfer the mixture to a bowl, and let it cool to room temperature.

Step 4: In a separate bowl, combine the labneh and Greek yoghurt, folding them together until smooth and creamy.

Step 5: Gently fold the cooled courgette and onion mixture into the yoghurt blend. Taste and adjust the seasoning if needed for salt or pepper.

Step 6: Transfer your dip to a shallow serving bowl. Drizzle extra olive oil over the top and sprinkle with paprika, toasted pine nuts, and fresh chopped mint for that irresistible finishing touch.

Step 7: Serve immediately as part of a mezze platter or alongside fresh bread. Enjoy the layers of flavor and texture that make this dip such a winner!

Servings and Timing

This Borani Kadoo (Courgette Yoghurt Dip) Recipe yields about 4 generous servings, perfect for sharing as an appetizer or side. Prep time is roughly 5 minutes, with cooking around 10 minutes, making the total time about 15 minutes from start to finish. The dip is best served after it cools to room temperature; allowing it to rest for 10 minutes or so enhances the flavors beautifully.

How to Serve This Borani Kadoo (Courgette Yoghurt Dip) Recipe

A pink-handled white pot filled with a creamy, white yogurt-based dish, layered with light green bits mixed inside. The top layer is decorated with toasted golden pine nuts, bright green mint leaves, thin golden caramelized onions, and a dusting of orange-red spice, with droplets of golden olive oil around the edges. The pot sits on a white marbled surface with a wooden bowl of fresh green mint leaves, a white small bowl with pale pine nuts, a bulb of white garlic, and a metal container filled with orange-red spice and a small wooden spoon positioned above. Photo taken with an iphone --ar 4:5 --v 7

When I serve this dip, I love pairing it with warm, crusty bread or crisp pita chips—something that offers a nice contrast to the creamy texture. It also works wonderfully as part of a mezze spread alongside olives, roasted red peppers, and grilled flatbreads. The toasted pine nuts on top add an irresistible crunch, making every bite exciting.

For the perfect presentation, I drizzle a little more olive oil just before serving and scatter extra fresh mint leaves for a pop of color and freshness. I often serve this at room temperature because it allows the flavors to fully emerge, but it’s just as delightful chilled when the weather is warmer. I like to use shallow, wide bowls so everyone can easily dip in and admire all the vibrant textures.

In terms of drinks, I find Borani Kadoo pairs beautifully with crisp white wines such as Sauvignon Blanc or a light, fruity rosé. For a non-alcoholic option, sparkling water infused with mint or a light lemonade complements the flavors nicely. This dip is perfect for family dinners, casual get-togethers, or even special holiday occasions where you want something both elegant and comforting on the table.

Variations

I love experimenting with this Borani Kadoo (Courgette Yoghurt Dip) Recipe by switching up a few ingredients. For instance, if I want a dairy-free version, I substitute the labneh and Greek yoghurt with thick coconut yoghurt or a cashew-based cream, which still gives that luxurious texture but keeps it vegan-friendly. You could also try adding a pinch of ground cumin for an earthy twist or swap the paprika for smoked chili flakes if you prefer a spicy kick.

If fresh courgettes aren’t available, zucchini works just as well, and even grated cucumber can add an interesting twist with a bit of extra crunch. Another variation I enjoy is roasting the courgettes before adding them, which deepens the flavor and adds a smoky note. Playing with fresh herbs like dill or parsley instead of mint can also take the dip in a new, exciting direction.

For a heartier version, I sometimes stir in finely chopped roasted red peppers or toss in some crumbled feta cheese for extra creaminess and saltiness. No matter the variation, I always make sure to balance the freshness and creaminess that make this dish so irresistible.

Storage and Reheating

Storing Leftovers

If you have any leftover Borani Kadoo, I recommend storing it in an airtight container in the refrigerator. It will keep well for up to 3 days, maintaining its fresh flavors and creamy texture. I usually keep it in a glass container for best preservation and to avoid any odors from the fridge seeping in.

Freezing

While you can technically freeze this dip, I generally advise against it because the yoghurt’s texture can change once thawed, becoming a little watery or grainy. If you do decide to freeze it, transfer it to a freezer-safe container and consume within 1 month. Thaw it slowly in the fridge overnight before serving, and give it a good stir to reincorporate any separated liquid.

Reheating

This dip is best enjoyed cold or at room temperature, so reheating is usually unnecessary. However, if you prefer it warm, gently heat it in a saucepan over low heat, stirring frequently just until warmed through. Avoid microwaving at high power or overheating, as this can cause the yoghurt to curdle and lose its lovely creaminess. Adding a small splash of olive oil or a bit more yoghurt after warming can help revive the texture.

FAQs

Can I make Borani Kadoo in advance?

Absolutely! In fact, making it a few hours ahead lets the flavors meld and develop even more depth. Just store it in the fridge until you're ready to serve. Bring it to room temperature before serving for the best taste.

What can I substitute if I don’t have labneh?

If you don’t have labneh, you can use thick Greek yoghurt alone or mix strained yoghurt with a bit of cream cheese for a similar creamy consistency and tang. Regular yoghurt without straining will be too watery.

Is Borani Kadoo gluten-free?

Yes, this dip is naturally gluten-free as it contains only vegetables, yoghurt, and seasoning. Just be mindful of what you serve it with; opt for gluten-free bread or veggies for dipping if you have dietary restrictions.

Can I add other vegetables to this dip?

Of course! Although courgettes are traditional, you can fold in grated carrots or finely chopped spinach for extra nutrients and color. Just adjust the cooking time so the veggies soften properly before mixing with yoghurt.

How long will this dip keep in the fridge?

When stored properly in an airtight container, Borani Kadoo should keep well for 2 to 3 days. It’s best eaten fresh but still delicious if you enjoy it within this timeframe.

Conclusion

I'm genuinely thrilled whenever I make this Borani Kadoo (Courgette Yoghurt Dip) Recipe because it’s so simple yet irresistibly flavorful. It’s one of those dishes that feels both refreshing and comforting, and I hope you’ll give it a try soon. Whether for a quick snack, a special mezze platter, or a meal accompaniment, it has a way of bringing joy to the table—and I can’t wait for you to experience that for yourself!