Zucchini in yogurt sauce (Koossa bel-laban)
February 8, 2013 • Category: Whole Grain/Bulgur/Rice, Main Dish
This salad is Syrian in origin (from Aleppo) according to Sana Obari Barbeer, author of Al-Tabekh al-halabi (Cuisine of Aleppo, Dar el-ilm Lilmalayin). It is very simple and the combo of zucchini and yogurt is much beloved here in Lebanon as well.
The zucchinis one finds in Beirut are tiny (about 3 inches long) and almost sweet. In Dallas I usually buy them at the Middle-Eastern store where they carry this variety or get the Mexican ones (calabasas) that are close in taste. However, any zucchinis will do.
INGREDIENTS: 4 servings
- 1 lb zucchinis
- 1/3 cup olive oil
- 2 cloves of garlic
- 1 tsp salt
- 1 lb yogurt
METHOD:
- Wash and dry the zucchinis and cut off the ends; cut in slices, about 1/3 inch thick. Heat the olive oil and fry the zucchini slices in oil till golden and a bit softened. Remove from the oil and set aside on a serving bowl.
- Whisk the yogurt with a fork to get it looking creamy. Mash the garlic in a mortar with the salt and add to the yogurt, stirring to combine. Pour the yogurt over the zucchinis and serve with bread.
The sign on top of the elevator says: “Three people only”.
Comments
8 Comments • Comments Feed
Belinda @zomppa says:
These are so super cute – and refreshing, too!
On February 8, 2013 at 10:47 am
leaf says:
Love the look of the golden brown zucchini slices. Must taste so good with the yoghurt!
On February 8, 2013 at 8:19 pm
Alicia (foodycat) says:
Gorgeous little zucchinis! I tried to grow some so that I could pick them nice and young, but we didn’t have much luck.
On February 9, 2013 at 8:21 am
Familycook says:
This is so simple yet nutritious and delicious.
On February 9, 2013 at 12:54 pm
Susan says:
I’d love to find seed for those wonderful, little zucchini. Less in best in this vegetable’s case 🙂 Delightful way to serve them.
On February 10, 2013 at 8:00 pm
domi says:
Une véritable douceur en toute légèreté…
On February 14, 2013 at 11:53 am
Oui, Chef says:
Wish I could find these “baby” zucchinis around here, I bet they taste so much sweeter than the monsters we grow in the northeast. Love the idea of the yogurt sauce too, sounds divine.
On February 15, 2013 at 3:36 pm
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On September 13, 2013 at 1:08 pm