Ingredients & Recipe
- 200 gr of leek
- 300 gr of pumpkin
- 200 gr of cream
- For sauce: 250 gr Strained Yoghurt
- 5 cucumbers
- 3 dills
- 1 clove of garlic
- Veronelli Fettuccine
We start by chopping the leeks. We chop the pumpkin and season it with salt, black pepper and olive oil than bake it in the oven for 20 minutes at 180 degrees. We cook our pasta and saute our leeks on a pan. We place our cooked pasta into the pan and we add our cream, then properly mix them. Our meal is ready
A Memento
Naim Suleymanoglu who started weight lifting when he was 10, earned 2 golden medals just 5 years later. One of those medals is quite important because there is an athlete in that category who lifted three times of his weight and he is legendary as the second athlete to do that. Just one year later, he becomes the youngest record breaker of the world. He was chosen as the weight-lifter of the years 1984, 1985 and 1986.
Tip
We start by peeling the cucumbers. After we chop our peeled cucumbers into cubes, we place them in a bowl. After that, we thinly slice the dills we cleaned with a knife and add some on top of the cucumbers. We break a clove of garlic into multiple pieces and pestle it in a mortar with salt and add it to our bowl. We place the strained yoghurt with all the materials into the bowl and we enrich it with salt and black pepper. Our sauce is ready!
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