Here’s a recipe from ours.
As I mentioned, we’re throwing a Middle Eastern Vegan Dinner Party for some of our vegan and vegetarian friends. Since KC and I are going on vacation and they’re taking care of the house – we thought we’d return the favour.
As an appetizer we’re serving Kousa Mabshoura – Zucchini with Onions Garlic and Mint.
This recipe serves 6-8 (if you don’t have me eating with you).
BTW, to give credit where it’s due, we got the recipe out of this book.
You need
- 2 pounds zucchini, cut into large pieces
- 3 1/2 cups chicken stock (uh, hmmm)
- 2 onions, chopped
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic
- 2 tablespoons chopped mint leaves
- salt/pepper
- 1 lemon cut into wedges
Boil the zucchini in the stock for about 15 minutes, or until soft. Drain mash and chop them into a colander to get rid of excess liquid.
In a large frying pan fry the onions in 2 tablespoons of the oil until golden brown. Add the garlic and stir until it just begins to color. Add the zucchini, mint, salt, and pepper and coo, stirring and mixing well for about 5 minutes.
Stir in the remaining oil and serve hot or cold with lemon wedges.
Whew! Sounds good, but I’m going to have to check on that chicken stock thing. That just can’t be right.
