Kabak (zucchini) sinkonta is one of the favorite flavors of the Aegean cuisine. In my opinion, despite this practicality and this taste, it is one of the dishes whose value is not very well known. The situation is similar for many dishes of the Aegean cuisine. For people outside of the Aegean, the Aegean cuisine is like there is a kitchen there, far away. We know it exists, but we cannot reach.
When it comes to Aegean cuisine, most people probably only think of Izmir kofte and boyoz. On the other hand, people who travel to the Aegean region just for vacations have to be condemned to the open buffet meals of all-inclusive hotels or to the tasteless pides of third-class pide restaurants, or to pay thousands of liras for two spoons of local herbs and three stuffed zucchini flowers in luxury restaurants.
We found happiness in esnaf lokantaları, which are small home cooking restaurants generally serve to people working around, after a long time and after many vacations of bad experiences either with the food or with the checks we paid. It is possible to eat local dishes at very reasonable prices in the esnaf lokantası located on the streets in inner parts of the towns, farther from the coast. Of course, first of all, you have to get rid of the thought that we come to holiday just once or twice a year, let’s go to a fancy restaurant with a beautiful / sea view. If you can do this, you will have the chance to get acquainted with real Aegean cuisine. Or just find a good friend from Aegean region who can cook for you.
Another option is to try them at home. Kabak sinkonta is a great recipe for starters for example. Both the ingredients are very easy and it is incredibly delicious. Like every local recipe, the preparation of the kabak sinkonta can vary from region to region, from house to house. A few changes that I know of are the use of scallions, fresh mint and tomatoes, for example. In addition to my recipe, these can be used all at the same time or just one of them can be used. Many people spread the onions on the zucchinis instead of mixing them with zucchinis. I do it by mixing because I prefer the zucchinis to be shell-coated and find it more elegant this way. If you wish, you can also cover the zucchini with onions without mixing them.
Kabak sinkonta is a very good pair with garlic or plain yogurt, like many dishes with tomato paste. In addition to these, if you have watermelon beside, nothing else is needed. Unfortunately, kabak sinkonta share the fate of many vegetable dishes. You use lots of ingredients and you get a dish just for two. If you add soup and something to the side, the portion can go up to four people. But if you’re going to eat it alone, it’s enough for just two.
- 1 kg of zucchini,
- 1 onion,
- 2 cloves of garlic,
- 1 tablespoon tomato paste,
- 1 tablespoon of flour,
- 2 tablespoons of vinegar,
- 2 tablespoons of lemon juice,
- 1/4 cup of olive oil,
- 1 teaspoon of dried mint,
- 1 teaspoon of pepper flakes,
- 2 glasses of water,
- Slice the zucchinis in round slices,
- Chop the onion in half a moon shape,
- Chop the garlic,
- Mix them all in an ovenproof dish,
- In a separate bowl, whisk the tomato paste, flour, vinegar, lemon juice, dried mint, pepper flakes, salt, olive oil and water,
- Pour the mixture over the vegetables,
- Cover it with wax paper and bake for 45 minutes in a pre-heated oven at 180 degrees,
- Remove the wax paper and bake 15 min. more.
Enjoy your meal…