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Middle Eastern Recipes >  Salads & Sandwiches >  Ajlouk Qura'a >

 

Ajlouk Qura'a

Tunisian zucchini salad

• 1 LB zucchini, cut into 1-inch-thick slices

• Water

• 1 TBS lemon juice

• 1 TBS olive oil

• 1/2 tsp. salt

• 1/2 tsp. caraway seeds

• 1/2 tsp. ground coriander

• 1/2 tsp. Harissa spice blend

• 1 garlic clove, minced

• 1/4 C crumbled feta cheese

Place zucchini in a large cooking pot or saucepan; cover with enough water to go about one inch above the zucchini. Bring to a boil; cook for about twenty minutes or until zucchini is tender. Drain. Place zucchini in a bowl; mash with a fork and allow to drain further. In another bowl, combine lemon juice with olive oil, salt, caraway seeds, coriander, Harissa and garlic; stir with a whisk. Add zucchini; toss to mix. Sprinkle with crumbled feta cheese.

 

Suggestion: Serve with warmed pita bread.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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