No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (144g) Recipe makes 6 servings |
||
| Calories 154 | ||
| Calories from Fat 99 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.1g | 17% | |
| Saturated Fat 2.2g | 11% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 42mg | 1% | |
| Potassium 364mg | 10% | |
| Total Carbohydrate 10.6g | 3% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 3.4g | ||
| Protein 6.0g | 12% | |
Zucchini and Yogurt Dip (Koosa Ma' Zanjabeel)
By: Engrossed
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Palestine and Jordan.
SERVES 6 -8
Ingredients
- 1 lb zucchini
- 1 cup plain yogurt
- 2 fresh garlic cloves, crushed
- 1/2 cup tahini
- 2 tablespoons fresh lemon juice
- salt, to taste
- 1/2 teaspoon pepper
- 2 tablespoons fresh parsley, finely chopped to garnish
Directions
1
Bake zucchini in oven until soft; then peel and mash. (Sorry, no temperature or time listed).2
Add remaining ingredients except parsley and mix thoroughly.3
Place on a serving platter and chill for at least one hour.4
Garnish with parsley and serve.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy
- Cuisine > Asian > S.W. (Middle Eastern) > Palestinian
- Preparation > Time to Make > < 4 hours
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #649500
On Nov 14, 2007
this is the third time I've made this dip and will be preparing it for our Christmas dinner appetizer - great recipe!
From: Ppaperdoll
On Nov 13, 2007
I liked this dip, and found the proportion of ingredients to be just right. I roasted the zucchini for an hour at about 375 degrees F, which I think might've been a little bit too long, or a little bit too hot - not sure which, but it turned out ok, just a little brown on the bottom. Next time I make it I might not bother peeling the zucchini, as a little color would be nice. I think I might puree the zuch in a blender or food processor, as the dip looked a little stringy, which might put some people off (not me though, I thought it looked and tasted yummy!) I added parsley to the dip as well as using it for a garnish, again, for color. Thanks Engrossed, for posting this recipe. I'll definitely make it again.
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