Ajlouk Qura'a (Mashed-Zucchini Salad)

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

• Ready In: 40 mins
• Serves: 8

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).