Zucchini And Yogurt Dip Koosa Ma Zanjabeel Recipes

GREEN OLIVE DIP (MAAZAT ZAYTOON)

Steps:

• Place all ingredients except tomatoes and olive oil in a blender and blend until smooth.
• Spread on a serving platter and refrigerate for 1 hour.
• Garnish with tomato pieces, sprinkle with oil, and serve.

GARLIC ZUCCHINI APPETIZER (MUTABBAL KOOSA)

Steps:

• Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
• In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
• Combine vinegar with remaining ingredients.
• Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
• Allow to stand for 4 hours or so before serving.

BEET SALAD WITH CHIVES (SALATAT SHAMANDAR)

Steps:

• Boil the beets until tender.
• When beets are cool enough to handle, peel, dice, and place in a salad bowl.
• Stir in garlic, cilantro, chives, olive oil, vinegar, salt and pepper.
• Chill for at least 1 hour.
• Stir, sprinkle with parsley and serve.