Taking inspiration from the Middle East, this is a dish called Koosa ma Laban and is a delicious zucchini dip for crunchy veggies or garlicky flatbreads.
Fresh from the garden: cucumber, garlic, ginger
Recipe source: adapted from a recipe on thekitchn.com
Serves: 8 or 24 tastes
Equipment:
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Ingredients:
· 2 large zucchini · 2 cloves of garlic · 3 tablespoons olive oil · 1 cup Greek yogurt or labneh · A handful of mint · A lemon · Flaked salt and pepper · 4 green olives |
What to do:
- Wash the zucchini, then slice lengthwise and cut into 1cm half-moons. Smash the garlic cloves, peel the skin off and finely chop.
- Heat 2 tablespoons of the oil in a frying pan over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Add the garlic in the last minute, then remove from heat and cool for a few minutes.
- Wash the mint, spin dry, pick off the leaves and chop finely to yield about 2 tablespoons worth. Wash the lemon, dry it and zest the yellow part of the skin only. Pit the olives (use the pitter or you can squash them on a chopping board) and cut in half.
- Once zucchini have cooled, place in a food processor. Add the mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed.
- Spread dip onto a serving plate, dot on the olive halves, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest.
- Serve with flat breads or sliced carrot, cucumber or radish.
Notes: What is labneh? How does an olive pitter work? What other Middle Eastern dishes do you know?
The Bondi Cook 