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
- 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”.
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