Zucchini and Yogurt Dip (Koosa Ma' Zanjabeel) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From: Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum. Palestine and Jordan. Ingredients:
1 lb zucchini |
1 cup plain yogurt |
2 fresh garlic cloves, crushed |
1/2 cup tahini |
2 tablespoons fresh lemon juice |
salt, to taste |
1/2 teaspoon pepper |
2 tablespoons fresh parsley, finely chopped to garnish |
Directions:
1. Bake zucchini in oven until soft; then peel and mash. (Sorry, no temperature or time listed).
2. Add remaining ingredients except parsley and mix thoroughly.
3. Place on a serving platter and chill for at least one hour.
4. Garnish with parsley and serve.
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