This salad is Syrian in origin (from Aleppo) according to Sana Obari Barbeer, author of Al-Tabekh al-halabi (Cuisine of Aleppo, Dar el-ilm Lilmalayin). It is very simple and the combo of zucchini and yogurt is much beloved here in Lebanon as well.
The zucchinis one finds in Beirut are tiny (about 3 inches long) and almost sweet. In Dallas I usually buy them at the Middle-Eastern store where they carry this variety or get the Mexican ones (calabasas) that are close in taste. However, any zucchinis will do.
INGREDIENTS: 4 servings
- 1 lb zucchinis
- 1/3 cup olive oil
- 2 cloves of garlic
- 1 tsp salt
- 1 lb yogurt
METHOD:
- Wash and dry the zucchinis and cut off the ends; cut in slices, about 1/3 inch thick. Heat the olive oil and fry the zucchini slices in oil till golden and a bit softened. Remove from the oil and set aside on a serving bowl.
- Whisk the yogurt with a fork to get it looking creamy. Mash the garlic in a mortar with the salt and add to the yogurt, stirring to combine. Pour the yogurt over the zucchinis and serve with bread.
The sign on top of the elevator says: “Three people only”.
7 Comments
These are so super cute – and refreshing, too!
Love the look of the golden brown zucchini slices. Must taste so good with the yoghurt!
Gorgeous little zucchinis! I tried to grow some so that I could pick them nice and young, but we didn’t have much luck.
This is so simple yet nutritious and delicious.
I’d love to find seed for those wonderful, little zucchini. Less in best in this vegetable’s case
Delightful way to serve them.
Une véritable douceur en toute légèreté…
Wish I could find these “baby” zucchinis around here, I bet they taste so much sweeter than the monsters we grow in the northeast. Love the idea of the yogurt sauce too, sounds divine.