Wednesday, January 29, 2014


A perfect easy dip for late spring or summer when zucchini are abundant. It taste great warm, at room temperature or chilled. And as all good dips often do, it tastes terrific the next day after all the flavours have known each other for a bit.

Serve by itself with any good Arabic bread or as a part of a mezze with hummusroasted red pepper and walnut dip (muhammara), feta, and olives.

Mfarakit Kusa: Syrian Zucchini Dip
Makes: approximately 1-1/2 - 2 cups

- 4 small-medium zucchini, grated or very finely diced
- 1 small (1/2 cup) yellow or white onion, diced
- 4 cloves garlic, crushed into a coarse paste
- 2 tbsp. olive oil
- 1 lemon, juiced
- 1 tbsp. dried mint or dill
- 1 tbsp. minced parsley (optional)
- 2 tsp. salt
- 1-2 tbsp. olive oil, for garnish
  1. Heat the olive oil in a pan over medium heat.
  2. Add the onion and garlic and cook till translucent, about 4 - 5 minutes. 
  3. Add the zucchini and stir.
  4. Cook till the onions and zucchini are very soft and easily mash. Zucchini release water when cooked so cook till the water evaporates. Turn the heat to High if needed for a couple of minutes to let all water evaporate.
  5. Stir in the mint / dill and lemon juice, salt to taste, and parsley, if using.
  6. Put 1 cup of the dip in a shallow dish or bowl, spread with the back of a spoon into a flattish layer.
  7. Serve garnished with a generous drizzle of 1 tbsp. or more olive oil.

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