Süzme Yogurt, Dill Gremolata, Toasted Pine Nuts
Chef Selim Ülker of Kardes | Nashville, TN
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.
