I love all of these ingredients but I was not sure how I would feel about them combined. Once I took a bite though it instantly became one of my favorite ways to have zucchini. I guess I should have known better the Lebanese always know what to do with vegetables (and every other food pretty much). The original recipe says that you can leave the garlic raw but I prefer it lightly cooked in olive oil.
5 large zucchini (2 pounds), sliced 1/3 thick
Extra virgin olive oil
2 tablespoons white vinegar
2 teaspoons dried, crushed mint
2 garlic cloves, diced and cooked
1. On a baking sheet lined with foil add zucchini and brush with olive oil then lightly salt.
2. Cook under a preheated broiler until lightly browned then flip, brush with oil and return to broiler to brown other side.
3. Mix vinegar, mint and garlic in a small bowl and mix with cooked zucchini slices.
Yields: 6 servings
Adapted from Arabesque
Unless your a Southerner then you may have never heard of chocolate gravy. Chocolate gravy is a breakfast treat all kids look forward to on special occasions. Growing up my cousins and I would get so excited when our mammaw would make chocolate gravy for us on the weekends. Its just as special to a kid in them morning as snow ice-cream is during the Winters.
1 cup sugar
2 tablespoons unsweetened Cocoa powder (we use Hershey)
1-1/2 heaping teaspoon all-purpose flour
1 teaspoon vanilla extract
2 cups milk
1/2 stick butter
1. In a skillet on medium heat add sugar, cocoa and flour. Add vanilla, milk and butter and whisk well.
2. Whisk until gravy has thickened then serve over hot biscuits.
Yields: 4 servings
We’re getting some really beautiful zucchini right now in Saudi and I love to buy them in abundance to make some of my favorite Spring dishes such as this one. These little vegetable pancakes are the perfect light snack or side dish for dinner. You could even do an assorted platter with various vegetables. Sour cream is not always easy to find here and when you do its not like the normal one so I usually substitute that with plain yogurt which I always have on hand.
1 cup shredded zucchini
1 small white onion, chopped
1/4 cup parsley, chopped
1/4 cup flour
Salt and pepper, to taste
1/4 cup olive oil, for frying
Yogurt and olive oil for serving
1. In a saute pan on medium heat add olive oil.
2. In a mixing bowl add zucchini, onion, parsley, salt, pepper and onion, mix well and incorporate egg. Make into small patties and fry until brown about 4 minutes on each side.
3. Place on a plate and serve with a small bowl of yogurt with olive oil drizzled on top.
Yields: 4 servings