*Ad in Cooperation with Aldi-Süd*

As the summer temperatures call for a cooling down, my recipe Borani Kadoo – Zucchini Yoghurt Dip بورانی کدو hits the spot. Best of all, the simple and healthy dip already has veggies in it. Make it with “Nur Nur Natur organic yogurt”, and pack the savory dip with courgette, carrots, and fresh herbs like dill and parsley. In addition to salt and pepper, garlic adds a spicy touch.

You can prepare this refreshing dip with organic yogurt with minimal effort and get maximum attention at a barbecue party. Since grilled food harmonizes perfectly with spicy yogurt, cut a courgette lengthwise into three pieces and barbecue it. You’ll love this contrast between hot and cold on your tongue. This recipe is a big hit at barbecues!

BORANI AS MAZEH

Have I confused you now? Two Persian words that you might not know. Borani consists of yogurt and veggies; I have already written about it here. Mazeh are delicious Persian starters made of salads, vegetables, dips, and herbs, which you eat with bread. You probably already know it as mezze because the origin of the word comes from the Persian mazeh, which means taste. I have written more about it here.

We serve in Iran Borani as Mazeh with Nan-e Barbari – Persian flatbread, Persian lavash bread, chips, or crackers. But it also goes well as a side dish with spicy meat (kabab, khoresh), chicken, or grilled vegetables. You can also enjoy it as a dip with veggie sticks or a spread.

“NUR NUR NATUR” FROM ALDI-SÜD

Have you discovered the “Nur Nur Natur” products with the Naturland label on the package at Aldi-Süd? This new brand of high-quality organic products has been available since June on the shelves of Aldi-Süd. Aldi’s slogan is “Good for everyone,” and that includes “Good for the environment,” “Good for animal well-being,” and, in turn, “Good for you.” That has a good effect on the taste and at low Aldi prices. In this way, Aldi-Süd wants to make conscious and sustainable food available to everyone.

Aldi-Süd believes everyone has the right to good quality at the best price. The products meet the highest organic standards and are free of additives, flavor enhancers, and added flavors. Most of the “Nur Nur Natur” products are certified by Naturland. Naturland is Germany’s largest international association for organic farming and animal welfare. After all, Aldi-Süd wants to make tomorrow’s world a better place together with you.

„NUR NUR NATUR“ NATURAL YOGURT

To produce the creamy “Nur Nur Natur” organic yogurt, pasteurized and not non-homogenized milk is used. Since pasteurization is a particularly gentle heating process, a natural cream layer can form on the yogurt. The yogurt ferment is, therefore, active and contains the lactic acid cultures L. acidophilus and B. bifidum.

They are beneficial for the gut and for making yogurt at home. You can use a few spoonfuls of the yogurt as a starter for your homemade yogurt – you can find my recipe here. You can also let the yogurt for Borani drain for a few hours, and it becomes a bit firmer. The yogurt is nice and creamy and very tasty. You can find more information about it here.

„NUR NUR NATUR“ STONE-OVEN BAGUETTE

A good dough needs time. That’s why the “Nur Nur Natur” stone-oven baguette is made with natural sourdough and left to rest for 24 hours. It contains virgin olive oil and good sea salt and is rich in fiber. Aldi-Süd offers whole-grain wheat and spelled baguettes for baking. The warm, freshly baked stone-baked bread harmonizes perfectly with my aromatic vegetable dip. You can find more products from the “Nur Nur Natur” selection here.

INGREDIENTS BORANI KADOO

3 zucchini

3 carrots

3 tbsp olive oil

450 g “Nur Nur Nature” organic yogurt

2 cloves of garlic, pressed

25 g dill , chopped

25 g parsley, chopped

Salt, pepper

TOPPING

1 handful walnuts

A little olive oil to drizzle

PREPARATION BORANI KADOO

Grate two zucchini and the carrots, or grind them in a shredder. Fry the vegetables briefly in 1 tbsp olive oil and allow to cool. Set aside.

Mix the yogurt with one clove of garlic, dill, parsley, salt and pepper.

Add the cooled veggies and mix. Refrigerate for at least 1 hour.

PREPARATION TOPPING

Cut a zucchini lengthwise into three pieces and coat with 2 tbsp oil, one squeezed garlic clove, salt and pepper. Fry them in a grill pan or barbecue until soft.

Spoon the yogurt dip into a dish and garnish with grilled zucchini stripes, olive oil, walnuts, a few dill, and parsley leaves.

Serve with the “Nur Nur Natur” stone-baked baguette from Aldi Süd, chips, crackers, Nan-e Barbari – Persian flatbread, or lavash bread.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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