Dill Zucchini Stew (Tökfőzelék)

Peel the zucchini, cut it in half, scoop out the seeds, then grate it into thin strips or coarsely. Lightly salt it and let it sit for 10-15 minutes to release its water. Then, thoroughly squeeze out any excess liquid.

In a large pot, heat the oil over medium heat. Add the finely chopped red onion and sauté until translucent, about 3-5 minutes. Add the squeezed zucchini, pepper, and pour in the water or broth. Cover and cook until tender, about 10-15 minutes, until the zucchini softens.

Meanwhile, in a small bowl, whisk the flour with the sour cream until smooth. Once the zucchini is tender, remove the pot from the heat. Ladle out one or two tablespoons of hot cooking liquid into the sour cream mixture, stir quickly, then pour the entire mixture back into the pot, stirring constantly. This tempering prevents the sour cream from curdling.

Return the pot to the heat and, stirring constantly, bring it to a boil over low heat until it thickens. Add the chopped fresh dill and vinegar. Taste and adjust seasoning with more salt, pepper, or vinegar if needed. Serve hot.