Zucchini and pita hash (Treedeh)
May 31, 2012 • Category: Main Dish
Zucchini (called koossa) is such a beloved vegetable in these parts that it has given rise to many dishes, some elaborate, some simple and rustic like this treedeh.
In this treedeh, the pulp of the zucchini alone is used (after coring them for stuffing purposes). I say use the entire zucchini if you don’t feel like making stuffed ones!
INGREDIENTS:
- 1 pound of zucchini or zucchini pulp
- 1 pita bread
- olive oil, as needed
- 2 garlic cloves (or more, to taste), mashed with a pinch of salt in a mortar
- 1 tbsp of dry mint powder
- salt, pepper
- 1 onion, chopped
- juice of a small lemon
METHOD:
- Toast the pita bread in the oven till crisp and golden; break into croutons.
- Grate the zucchini (in a box grater with large holes) or chop the pulp. Place in a saucepan with 3/4 cup of water and bring it to a gentle simmer; after 10 minutes, add the chopped onion and spices, lemon juice and garlic. Simmer 10 minutes longer till the zucchini is soft and the water has evaporated.
- Top the treedeh with the toasted pita croutons and sprinkle with the mint powder. Right before serving swirl a couple tablespoons of olive oil on top of the dish. Serve at room temperature or slightly warm.
Comments
15 Comments • Comments Feed
Rosa says:
An interesting dish! I love the idea of making a hash with those ingredients.
Cheers,
Rosa
On May 31, 2012 at 1:53 pm
samir says:
this maybe rustic but is delicious,,,..,the zuccini absorbs all the flavors.lemon mint garlic, and then the crunch of the pita..very very nice..
On May 31, 2012 at 2:31 pm
Hanan says:
Never heard of this before! Sounds easy enough for me; will try it! Thanks 🙂
On June 1, 2012 at 5:51 am
Mark Wisecarver says:
Very well done.
I don’t even need to mention to you that stuffed Koossa was one of my absolute favorites as a kid, still love it and it’s great to see that you don’t waste any of the parts! 🙂
You should have links to sound files for some of these Lebanese words as they are utterly beautiful in pronunciation.
On June 1, 2012 at 12:51 pm
Joumana says:
@Mark: GREAT idea! I will do this, as soon as possible!
On June 1, 2012 at 10:13 pm
Susan says:
What a beautiful shot of those zucchini with blossoms! This sounds like a dish I would love and one so full of flavor.
On June 1, 2012 at 8:03 pm
sophia says:
Nice…I like that addition of the toasted pita bread.
On June 1, 2012 at 9:57 pm
Hélène (Cannes) says:
Voilà une excellente façon d’utiliser l’intérieur des courgettes que l’on veut farcir !
Bises
Hélène
On June 2, 2012 at 12:18 pm
Cherine says:
A healthy vegetarian dish!
On June 2, 2012 at 12:34 pm
Heavy Hedonist says:
Looks wonderful! I love a good veg hash. Wish I could get zucchini as tiny and pretty as yours are.
On June 2, 2012 at 3:21 pm
Yasmeen @ Wandering says:
Lovely, Joumana! Such a favorite of ours after making mahshi.
On June 3, 2012 at 3:22 am
Jamie says:
Simple and scrumptious! I love zucchini and this is such a unique and simple way to prepare it. Perfect! (and love those zucchini flowers!)
On June 3, 2012 at 5:03 am
Nuts about food says:
I think that it is brilliant you have a recipe to use up the inside of the zucchini when you make stuffed ones.
On June 11, 2012 at 4:44 am
Florence says:
Made this tonight for the first time and it turned out really well! Perfect comfort food. 🙂
On July 25, 2013 at 5:22 pm