Zucchini Pulp is a light vegetarian meal that can be prepared in less than half an hour. This recipe is usually prepared when you are making stuffed zucchinis, you save the pulp and cook it, and this is one of the ways that are used in the Middle Eastern kitchen to preserve every bit of ingredient and use it wisely .This recipe makes a great dip when served with fresh Pita bread and some lemon squeeze. You can serve it hot or cold, as an appetizer or as a main meal.
Ingredients:-Pulp on 10-15 zucchinis
-Two diced onions
-1/4 cup olive oil
-Salt and Black Pepper to taste
-Optional, green chilies
Directions:
-Saute the onions with olive oil
-Add the chillies if you are using any
-Add the zucchini pulp, stir to mix well
-Cook on high heat for few minutes until it starts to bubble up, then lower the heat and cook on low heat till it is done, this should take about 10-20 minutes.
Tip: You may use whole zucchinis to cook this recipe, grate them or dice them small dice.
لب الكوسا بزيت الزيتون من الاكلات الخفيفه و السريعه. يمكن تحضيرها في اقل من نصف ساعه لتشكل طبق نباتي خفيف و لذيذ, و يقدم كطبق رئيسي او كمقبلات . تحضر هذه الوصفه عند تحضير محشي الكوسا, حيث يتم اخراج اللب من الكوسا , و هي ايضا من الطرق المتبعه في المطبخ العربي للمحافظه على استعمال كل المواد الغذائيه بدلا من رميها . يقدم هذا الطبق ساخنا او باردا مع الليمون و الخبز العربي الطازج
المقادير
لب الكوسا مستخرج من ١٠-١٥ حبة كوسا
حبتين من البصل المقطع مكعبات
ربع كوب من زيت الزيتون
، الملح والفلفل الأسود حسب الرغبة
بألامكان اضافة الفلفل الاخضر الحار حسب الرغبه
الطريقه
يحمر البصل مع زيت الزيتون حتى يصبح مائل للون الذهبي
يتم إضافة الفلفل الاخضر الحارحسب الرغبه
يتم أضافة لب الكوسا و خلط المواد في القدر
يتم طبخ المكونات على حرارة عالية لبضع دقائق حتى يبدأ في الغليان ، ثم يتم خفض الحرارة والطبخ على نار هادئة حتى ينضج ، وهذه الخطوه تستغرق حوالي ١٠-٢٠ دقيقة
5 comments:
Nice use of leftovers. You could be an Italian grandmother! And, I'm jealous that you can make such professional looking videos.
Thanks for your visit Joe and your comment too.glad you like the video production too!
this is an old recipe but it is a nice change from many vegetarian/vegan dishes.
adding to the menu different and easy to make dishes always is a great help in the kitchen.
Wow
You brought so many memories back.
This was my favorite dish back home.
My mom would make it alongside ma7shi because she doesn't like wasting food and she was always happy with me because I loved it.
Here in USA persian zuchini is really hard to fin, so I haven't tasted it in more than five years.
Thank you so much for the nice dish and the memoir
Dawn, glad you liked the recipe and got your memories back! you can try this recipe with any type of zucchinis you find at the store, even the green long ones should work fine, especially there will be abundance of them soon in the summer time.
Yum yum!
Is your blog working?
Post a Comment