Here is a very simple and rustic dish from Syria’s Kurdish community; it is just zucchini and onions, fried a bit in olive oil and cooked with some cracked wheat (jreesh). The cracked wheat can be replaced by any whole-grain in your pantry, with bulgur being the best substitute (pick a coarse bulgur if possible). The traditional drink with this meal is a yogurt drink (ayran or daw). These yogurt drinks are sold in all Middle-Eastern stores in the US or can be made at home very easily by diluting water in some yogurt until the consistency is liquid.
INGREDIENTS: 4 servings
- 1/3 cup olive oil
- 1 large onion, chopped
- 1 pound zucchini (or Mexican calabasas in the US), diced
- 1 cup cracked wheat (or bulgur #3 or 4)
- Optional: 2 cloves garlic, mashed with a teaspoon of salt
1. Heat the oil in a saucepan, and fry the onion till translucent and golden; add the zucchini and stir-fry a few minutes; add the cracked wheat and about 1 1/2 cup of water; add salt to taste. Bring to a simmer and cover. Check the pilaf after about 20 minutes, taste and adjust seasoning. If adding garlic, do so after frying the onions. Serve with yogurt or yogurt drink (ayran).