Name: Courgettes in a Joghurt Sauce
Ingredients: 2 courgettes (cut in thin slices),; frying oil, 50-80 gr. of plain white flour,; 500 gr. natural live or Greek style joghurt,; 2 garlic cloves (crushed),; chopped fresh dill

Why it works: Clove and dill match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 187 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Courgettes in a Joghurt Sauce

Ingredients

2 courgettes (cut in thin slices),
frying oil, 50-80 gr. of plain white flour,
500 gr. natural live or Greek style joghurt,
2 garlic cloves (crushed),
chopped fresh dill

Directions

Prepare the courgettes

Cut the courgettes into slices, season with salt and leave aside for 10 minutes, then dip each slice into the flour and fry in a pan. You can also use a deep-fat fryer, but the courgettes may become a bit oily.
Leave to cool.

Make the sauce

Mix the crushed garlic and chopped dill with the yogurt.

Assemble and serve

In a dish, arrange a layer of yogurt followed by a layer of fried courgettes.
Cool in a fridge for a few hours or just serve.

Nutrition, whole recipe (rough)

582Calories

14 gProtein

15 gFat

97 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119
Garlic	1 clove (3g)	4
Dill	5 sprigs fresh (1g) / 1 tsp dried	4

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Clove + dilltop 8% of all pairs

Smell alikestrong

Cooked together187 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Garlic + dilltop 8% of all pairs

Smell alikemoderate

Cooked together943 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Garlic + clovetop 10% of all pairs

Smell alikemoderate

Cooked together11,368 recipes

Shared aroma: linalool (floral, citrus).
Flour + garlictop 15% of all pairs

Smell alikemoderate

Cooked together10,149 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + dilltop 15% of all pairs

Smell alikemoderate

Cooked together639 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Courgettes: Provide the main body of the dish; frying gives them a golden, crisp-edged surface.
Plain white flour: Coats the slices so they brown in the pan and hold a light crust.
Natural live or greek style yogurt: Forms the cool, tangy sauce that the fried courgettes rest on and absorb.
Garlic: Adds sharp aroma that mellows into the yogurt sauce.

The step that matters

Frying the floured courgette slices. Flour coats each slice so it browns and crisps rather than steaming, and the slices must be fried in enough oil to avoid greasiness. Drain well and let them cool before layering with yogurt.

Swap the clove

How well each one fits the dish's main ingredients (flour, garlic, dill):

Jalapenofits better
Parsleyfits better
Fennelfits better
Clovethe original

Fit is the average pairing score against flour, garlic, dill. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Courgettes in a Joghurt Sauce