Dolma, moussaka, and koftas: Aleksandar Taralezhkov’s summer courgette recipes

Seasonal courgettes as they do it in Bulgaria: stuffed into dolma with smoky bulgur wheat and tomato, fried with feta and onion into golden patties, or as a base of a lighter lamb moussaka

You say zucchini; I say courgettes (or tikvichka in Bulgarian). In the Balkans, at the height of summer, we cherish this often-understated vegetable for its lightness. They are the gift that keeps on giving, growing abundantly. I am particularly keen on its ability to both pack serious flavour on its own and to allow other ingredients to shine. As a rule, courgettes are good friends with yoghurt, garlic and dill, which complement them beautifully. These two recipes both bring fond memories of family. Nostalgia aside, they are also extremely quick and easy.

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