Thursday, September 8, 2011

Zucchini in Olive Oil - Thareeda

Pulp of  6 zucchinis *
1 medium onion
1 1/2 lemon
1 cup water
1 teaspoon salt
1 tablespoon pomegranate syrup (found in middle eastern food sections)
1 tablespoon dried mint
4 cloves garlic
1 small loaf of pita bread

Boil the zucchini pulp in a cup of water with one chopped onion until tender. Add the chopped garlic, lemon juice, pomegranate syrup, dried mint and salt. Leave to simmer for 5 minutes. Then add the small loaf of pita bread that you have cut into 1 inch wide squares and leave on heat for two minutes on the fire. Pour in a serving plate and top with a generous amount of olive oil. 

Eat in room temperature or cold with spoon.

* you can use the emptied zucchinis to prepare stuffed zucchini and vine leaves. See our recipe below.