Ajlouk Qura'a (Mashed-Zucchini Salad)

Ajlouk Qura'a (Mashed-Zucchini Salad) Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
In this Tunisian salad (pronounced aj-LUKE coo-rah-AH), served as an appetizer with bread, the rich flavoring lifts the blandness of zucchini. Harissa, a spicy North African sauce made with chile peppers and garlic, is available in specialty markets. You can use a good pinch of ground chile pepper instead. (Begin with a small dash--you can always add more.)

Yield:

8 servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 39
Caloriesfromfat 65 %
Fat 2.8 g
Satfat 1 g
Monofat 1.5 g
Polyfat 0.2 g
Protein 1.6 g
Carbohydrate 2.7 g
Fiber 1 g
Cholesterol 4 mg
Iron 0.4 mg
Sodium 201 mg
Calcium 37 mg

Ingredients

1 1/4 pounds zucchini, cut into 1-inch-thick slices
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon harissa
1 garlic clove, crushed
1/4 cup (2 ounces) crumbled feta cheese

Preparation

Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain.

Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.

Note:

Claudia Roden,

Cooking Light

October 2001
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