Recipe by nannie jo
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
Top Review by Veg by Marriage
I'm not a huge fan of zucchini, but I think for me it's mostly about texture, so I thought I'd try having it mashed. I wasn't particularly impressed. Two stars means we didn't dislike it, but we won't be making it again either. Note: Before mashing, DRY the cooked zucchini with a tea towel as best as possible.
- 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 See How It's Made
- 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.
- 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.
- Yield: 8 servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese).