Ingredients:
1 kg. marrows
200 gr. flour
200 ml olive oil
500 ml yoghurt
4 cloves garlic
Salt
1 bunch dill

Preparation and serving:
Cut the marrows in rings 3 - 4 mm. thick. Salt and leave them in a suitable utensul placing it inclined to drain away the sap. Heat the oil in a flat pan. Coat the marrows with flour, then fry turning on both sides until they get golden-brown. Put together the yoghurt, pressed garlic and the dill, then mix them well. Chill the marrows and the sauce.
Serve chilled, pouring the sauce over the marrows. The sauce as well can be served additionaly.

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