Description
Borani Kadoo is a delicious Middle Eastern courgette (zucchini) yogurt dip that combines sautéed courgettes and onions with creamy labneh and Greek yogurt, enhanced by garlic, paprika, toasted pine nuts, and fresh mint. This refreshing mezze is perfect as an appetizer or side dish served with bread.
Ingredients
Vegetables & Aromatics
- 1 small red onion, thinly sliced
- ½ tsp garlic, minced
- 2 small courgettes, grated
Oils & Seasonings
- 1 tbsp olive oil (plus extra for drizzling)
- Salt, to taste
- Black pepper, freshly ground, to taste
- ½ tsp paprika
Dairy
- 1 cup Greek yoghurt
- ½ cup labneh
Garnish
- 1 tbsp toasted pine nuts
- 2 tbsp fresh mint, finely chopped
Instructions
- Sauté Onions: In a medium-sized pan over medium-high heat, heat 1 tablespoon of olive oil. Add the thinly sliced red onions and sauté for 5 to 7 minutes, or until golden. Remove the onions from the pan and drain the excess oil.
- Cook Courgettes: Return half of the sautéed onions back to the pan. Add minced garlic to the pan and fry just until fragrant, about 30 seconds. Add the grated courgettes and sauté for 3 to 5 minutes until they become tender and any excess liquid has evaporated. Season carefully with salt and freshly ground black pepper. Remove from heat and transfer the mixture to a bowl to cool to room temperature.
- Prepare Yogurt Mix: In a separate bowl, combine the labneh and Greek yogurt. Once the courgette mixture is cooled, gently fold it into the yogurt mixture. Taste and adjust seasoning if necessary.
- Garnish and Serve: Transfer the dip to a small shallow serving bowl. Drizzle with a little extra olive oil and sprinkle the paprika powder evenly over the top. Garnish with toasted pine nuts and finely chopped fresh mint. Serve as a mezze with warm bread on the side.
Notes
- You can substitute labneh with more Greek yogurt if desired, but labneh provides a richer texture.
- To toast pine nuts, heat a dry pan over medium heat and stir the nuts frequently for 2-3 minutes until golden and fragrant.
- Make sure to squeeze excess moisture from grated courgettes if very watery to prevent the dip from becoming too runny.
- This dip is best enjoyed fresh but can be refrigerated for up to 2 days.
- For a vegan alternative, use plant-based yogurt and omit pine nuts if allergic.
