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Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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Mfarakit Kusa (Zucchini Dip) Print
Written by Ghinwa Alameen   
Thursday, 07 January 2010 03:50

Zucchini dip

Zucchini is cooked and mashed with a blend of spices, specifically mint. An easy dip or side dish that can be eaten in any season. Warm your flat bread then dip your way through!

 

 

 

 

 

 

Ingredients

  • 1 pound zucchini squash
  • 4 gloves garlic
  • 1 chopped small onion
  • Juice of 1 lemon
  • 3 + 2 tablespoons olive oil
  • 1 tablespoon dried mint
  • Salt and pepper to taste
Zucchini dip

Directions

  1. Wash and cut zucchini. Sprinkle with some salt and set aside for half an hour to welt. Then, squeeze within a kitchen towel to drain excess water. It should be moist but not dripping.
  2. Cook finely chopped onion in 3 tablespoons olive oil, then add garlic and cook for additional 1 minute.
  3. Add zucchini and the rest of ingredients.
  4. Stir and cook for 5-10 minutes.
  5. You can mash the zucchini with a hand masher or leave it as is for a chunkier dip.
  6. When mixture reaches the consistency of a dip, turn the heat off. 
  7. Serve warm or at room temperature with some olive oil on top. Flat bread pieces are ear-shaped to dip into zucchini.

 

Comments (2)
  • zeki  - yum
    is this also known as mtwamme in Haleb/Aleppo?same type dip but they didnt use mint but spinkled it with Aleppo pepper on top..thank you in advance
  • Ghinwa  - Mtawwami
    Yes, you're right. It's exactly the same thing minus the mint, plus Aleppo pepper.
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Last Updated on Tuesday, 12 October 2010 21:31
 
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