Ajlouk Qura'a (Mashed-Zucchini Salad) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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In this Tunisian salad (pronounced aj-LUKE coo-rah-AH), served as an appetizer with bread, the rich flavoring lifts the blandness of zucchini. Harissa, a spicy North African sauce made with chile peppers and garlic, is available in specialty markets. You can use a good pinch of ground chile pepper instead. (Begin with a small dash-you can always add more). I am posting this dish for World Tour 2-Middle Eastern Ingredients:
1 1/4 lbs zucchini, cut into 1-inch-thick slices |
1 tablespoon fresh lemon juice |
1 tablespoon extra virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon caraway seed |
1/2 teaspoon ground coriander |
1/2 teaspoon harissa |
1 garlic clove, crushed |
1/4 cup crumbled feta cheese |
Directions:
1. Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain.
2. Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.
3. Yield: 8 servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese).
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