Best Zucchini And Yogurt Dip Koosa Ma Zanjabeel Recipes
GARLIC ZUCCHINI APPETIZER (MUTABBAL KOOSA)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Syria and Lebanon regions.
Provided by Engrossed
Categories Vegetable
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
- In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
- Combine vinegar with remaining ingredients.
- Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
- Allow to stand for 4 hours or so before serving.
BEET SALAD WITH CHIVES (SALATAT SHAMANDAR)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Syria and Lebanon.
Provided by Engrossed
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the beets until tender.
- When beets are cool enough to handle, peel, dice, and place in a salad bowl.
- Stir in garlic, cilantro, chives, olive oil, vinegar, salt and pepper.
- Chill for at least 1 hour.
- Stir, sprinkle with parsley and serve.
Nutrition Facts : Calories 74.6, Fat 4.7, SaturatedFat 0.7, Sodium 51.2, Carbohydrate 7.1, Fiber 1.5, Sugar 5.1, Protein 1.4
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