Zucchini (called koossa) is such a beloved vegetable in these parts that it has given rise to many dishes, some elaborate, some simple and rustic like this treedeh.
In this treedeh, the pulp of the zucchini alone is used (after coring them for stuffing purposes). I say use the entire zucchini if you don’t feel like making stuffed ones!
- 1 pound of zucchini or zucchini pulp
- 1 pita bread
- olive oil, as needed
- 2 garlic cloves (or more, to taste), mashed with a pinch of salt in a mortar
- 1 tbsp of dry mint powder
- salt, pepper
- 1 onion, chopped
- juice of a small lemon
- Toast the pita bread in the oven till crisp and golden; break into croutons.
- Grate the zucchini (in a box grater with large holes) or chop the pulp. Place in a saucepan with 3/4 cup of water and bring it to a gentle simmer; after 10 minutes, add the chopped onion and spices, lemon juice and garlic. Simmer 10 minutes longer till the zucchini is soft and the water has evaporated.
- Top the treedeh with the toasted pita croutons and sprinkle with the mint powder. Right before serving swirl a couple tablespoons of olive oil on top of the dish. Serve at room temperature or slightly warm.
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