If you like Baba Ghannoush or Mtabbal, you should definitely try Mtawwamit Kusa. The concept is similar, using zucchini instead of roasted eggplant, and it can work as a salad, a sandwich spread, a side to grilled meats, or a dip for a chips/veggie platter. To keep it as basic as possible, you can omit the walnuts and dill if you want, although they add a nice touch. All the ingredients can be adjusted to your own particular liking.
2 medium sized zucchini, grated (you can also use the leftover “insides” of the zucchini if you recently made mahshi!)
4 cloves of garlic, crushed
1 large lemon, juiced
4-5 tablespoons of tahini paste
2 tablespoons of cold water
2/3 cup of thick Greek yogurt
1 tablespoon of chopped parsley
1/3 cup of finely crushed walnuts (optional)
1 tablespoon of finely chopped dill (optional)
olive oil for garnishing
salt and pepper to taste
Saute the grated zucchini with two cloves of crushed garlic in a couple tablespoons of oil until the zucchini gets soft. Add a bit of water, turn the heat down and cover, letting it cook while checking it every few minutes, until the zucchini completely softens. Turn off heat and let cool.
In a bowl, whisk the tahini paste with half of the lemon juice until the tahini turns white. You will need to gradually add the cold water in while you’re whisking to keep the consistency creamy. Add the yogurt, the remaining two garlic cloves, and the parsley. Add the walnuts and dill at this point if you’re using them. Mix well.
Mash the cooked zucchini – you can make it as smooth as you want, but I like to leave it a bit chunky. Add the zucchini into the tahini+yogurt mixture. Add remaining lemon juice, as well as salt and pepper to taste. Mix well, then chill. Serve drizzled with olive oil.
I love zucchini. It’s such a versatile vegetable, and its flavor can really be brought out with the simplest of seasonings: some salt and pepper. Zucchini is also relatively cheap here in Jordan, so people cook with it all the time.
Taita makes a really good pasta dish called “Ma’karonah bil beshamel,” where she layers macaroni, spiced ground meat, and a thick bechamel sauce. She then bakes it in the oven till the sauce browns on top. It’s amazing, but very rich. Recently, she introduced me to the (slightly) lighter version, where she uses sliced zucchini instead of the layer of macaroni. I try to convince myself that I’m eating healthy when I eat this version since it’s vegetables, not pasta, but I still end up feeling guilty because the dish is still just as rich!
Approx 1 kilo of fresh, firm zucchini, washed
Approx 1/2 kilo of ground meat
1/2 a large onion, finely chopped
1/4 tsp each of cinnamon and allspice (optional)
5 tbsp of flour
1.5-2 cups of cold milk
Cut the stems and the bottom parts off of the zucchini.
Slice each zucchini into slices of medium thickness. You don’t want them to be too thin or they’ll just sort of dissolve and get mushy when you cook them. If the zucchini are really “fat,” you can do half-slices (pictured below).
Lightly sautee the slices in some hot vegetable oil until just tender. Add some salt&pepper.You don’t want to cook the zucchini through too much, or they won’t hold up to the baking later.
Also, sautee the chopped onion in some oil in another pan until soft, then add the ground meat. Brown the meat, breaking it up with your spatula as it cooks. Add the seasonings: salt&pepper, plus the cinnamon and allspice if you want.
Now, prepare the bechamel sauce that will be the fourth layer in your dish. Dissolve 5 tbsp of flour in about 2 cups of cold milk. Then, heat the milk+flour on a very low flame, stirring constantly until the mixture thickens. Add salt&pepper, then take it off the fire and let it cool.
Take a glass or metal baking dish, and grease it with some oil. Spread out half of the sauteed zucchini in the bottom of the pan, making your first layer. Then, make your second layer of the browned meat (use it all).
Make your third layer using the rest of the zucchini on top of the meat.
Take your cooled bechamel sauce and crack an egg into it. Stir well until it’s all mixed in. The egg will help the top of the casserole to brown. Pour the bechamel sauce on top of the final layer of zucchini; this is the fourth layer. Put the dish into a medium oven, until the bechamel sauce is baked through and the top browns. You can use the broiler to brown the bechamel sauce at the end if it’s taking too long!
I didn’t have any time to take a picture of the final product in the baking dish, because we dug right in. This is a picture of my own plate, which I took hastily before I gobbled it up.
I haven’t updated this blog in forever! I was in Egypt for a while visiting relatives, and then I went to Morocco for a Fulbright conference. Then my siblings arrived in Jordan to spend the summer here with me, so things have been very busy! I’m eager to start blogging again though.
Summer has finally come, and with the heat, heavy foods like rice or meat dishes can be off-putting. We like to cook as “lightly” as possible in the summer, with simple, cool dishes. One of my favorites is “Libb Koosa,” or zucchini insides. Usually, people make this dish as a way to make use of the seeds of zucchinis that have already been cored for stuffing. Scoop out the insides of some zucchini, sautee them lightly in olive oil with chopped onion and chili pepper, season with salt and pepper, then serve with bread for scooping it up! That’s really how easy it is. I personally love this dish served cold the next day, but hot is good too.
Really simple :)