Zucchini and Yogurt Dip (Koosa Ma' Zanjabeel)

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Palestine and Jordan.


  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.
Most Helpful

this is the third time I've made this dip and will be preparing it for our Christmas dinner appetizer - great recipe!

andalus November 14, 2007

I liked this dip, and found the proportion of ingredients to be just right. I roasted the zucchini for an hour at about 375 degrees F, which I think might've been a little bit too long, or a little bit too hot - not sure which, but it turned out ok, just a little brown on the bottom. Next time I make it I might not bother peeling the zucchini, as a little color would be nice. I think I might puree the zuch in a blender or food processor, as the dip looked a little stringy, which might put some people off (not me though, I thought it looked and tasted yummy!) I added parsley to the dip as well as using it for a garnish, again, for color. Thanks Engrossed, for posting this recipe. I'll definitely make it again.

Ppaperdoll November 13, 2007