Sıyırma

Süzme Yogurt, Dill Gremolata, Toasted Pine Nuts

Chef Selim Ülker of Kardes | Nashville, TN

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Adapted by StarChefs  |  May 2026  |  Photo: Will Blunt

INGREDIENTS

Sıyırma:
Juice of 1 lemon
Ground black pepper
Kosher salt
Granulated sugar
50 grams olive oil
150 grams diced onions
500 grams shaved carrots
500 grams shaved green zucchini
2 tablespoons boiled black currants

Süzme Yogurt:
Yogurt
Olive oil
Flaky salt

Dill Gremolata:
Fresh dill, chopped
Olive oil
Zest of 1 lemon
Flaky salt

To Assemble and Serve:
Toasted pine nuts
Pita bread

METHOD

For the Sıyırma:
In a mixing bowl, season lemon juice with pepper, salt, and sugar. Set aside. In a rondeau over low flame, heat oil. Add onions and cook until soft and caramelized. Add carrots and cook until fork-tender. Add zucchini, black currants, and seasoned lemon juice. Cover with a cartouche and lid and cook 8 minutes. Remove from heat and let cool. 

For the Süzme Yogurt:
Pass yogurt through cheesecloth to remove excess liquid. Season with olive oil and salt. Set aside.

For the Dill Gremolata:
In a mixing bowl, combine all ingredients. Set aside.

To Assemble and Serve:
Place Süzme Yogurt into a shallow serving bowl. Top with Sıyırma. Spoon desired amount Dill Gremolata over top. Finish with pine nuts and serve with pita.

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