Khiar bel Na"na Cuc.u.mber Salad with Mint Serves 4 * The fragrance of mint goes well with cuc.u.mber. * The fragrance of mint goes well with cuc.u.mber.
1 cuc.u.mber, peeled and sliced very thinly Salt 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice or 1 tablespoon wine vinegar 1 teaspoon orange-blossom water, or to taste 1 tablespoon crushed dried mint leaves Sprinkle the cuc.u.mber generously with salt and leave to drain in a colander for -1 hour. The salt will run away with the water, but if the cuc.u.mber is still too salty, rinse and drain before mixing with the rest of the ingredients.
Salata Horiatiki Greek Country Salad Serves 6 * This salad brings back for me memories of the garlands of islands floating in the deep blue sea, the plaintive sound of the bouzouki, and the sugar-cake houses. * This salad brings back for me memories of the garlands of islands floating in the deep blue sea, the plaintive sound of the bouzouki, and the sugar-cake houses.
1 head romaine lettuce, cut into ribbons 2 large firm ripe tomatoes, cut in wedges 1 cuc.u.mber, peeled, split in half through its length, and cut into thick slices 1 green bell pepper, cut in thin rings crosswise 1 large mild onion, thinly sliced, the rings separated, or 9 scallions, thinly sliced 8 ounces feta cheese, cut into small squares or broken with your fingers into coa.r.s.e pieces 1 dozen or more black Kalamata olives Tamatem bel Ba.s.sal Tomato Salad with Onions Serves 4 * Tomatoes are * Tomatoes are banadoura banadoura in Arabic and in Arabic and tamatem tamatem in Egypt. in Egypt.
1 pound firm ripe tomatoes, sliced 1 red Italian or large mild onion or 5 scallions, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons extra-virgin olive oil 1 tablespoon wine vinegar or the juice of lemon Salt and pepper teaspoon ground c.u.min (optional) Put the tomatoes in a bowl with the onions and parsley or cilantro. Dress with a mixture of oil and vinegar or lemon juice with salt and pepper and c.u.min, if using.
FOR THE THE DRESSING DRESSING.
A good bunch of flat-leaf parsley, coa.r.s.ely chopped 6 tablespoons extra-virgin olive oil Juice of 1 lemon Salt and pepper Put all the salad ingredients together in a large bowl. Just before serving, mix the dressing, pour over the salad, and toss.
Variations Other possible additions to the salad are chopped dill, fennel, wild marjoram, sprigs of fresh mint, capers, and sliced pickled gherkins.
Radish Salad If possible, use the very large, elongated type of radish, which can be white, violet, red, or black, and which is also called mouli mouli. Slice the radishes very thinly or grate them coa.r.s.ely and dress with a lemon-and-olive-oil dressing. A few drops of orange-blossom water will give it a delicate perfume. Garnish with plenty of finely chopped flat-leaf parsley.
Tabbouleh Parsley and Bulgur Salad Serves 6 * This is a homely version of the very green parsley-and-mint salad with buff-colored speckles of bulgur wheat you find in all Lebanese restaurants all over the world. Like many items on the standard Lebanese restaurant menu, it was born in the mountain region of Zahle, in the Bekaa Valley of Lebanon, where the local anise-flavored grape liquor arak is produced. Renowned for its fresh air and its natural springs and the river Bardaouni, which cascades down the mountain, the region acquired a mythical reputation for gastronomy. In 1920 two cafes opened by the river. They gave away a.s.sorted nuts, seeds, olives, bits of cheese, and raw vegetables with the local arak. Gradually the entire valley became filled with open-air cafes, each larger and more luxurious than the next, each vying to attract customers who flocked from all over the Middle East with ever more varied mezze. The reputation of the local mountain-village foods they offered, of which tabbouleh was one of the jewels, spread far and wide and became a national inst.i.tution. What started as a relatively substantial salad, rich with bulgur, was transformed over the years into an all-green herby affair. * This is a homely version of the very green parsley-and-mint salad with buff-colored speckles of bulgur wheat you find in all Lebanese restaurants all over the world. Like many items on the standard Lebanese restaurant menu, it was born in the mountain region of Zahle, in the Bekaa Valley of Lebanon, where the local anise-flavored grape liquor arak is produced. Renowned for its fresh air and its natural springs and the river Bardaouni, which cascades down the mountain, the region acquired a mythical reputation for gastronomy. In 1920 two cafes opened by the river. They gave away a.s.sorted nuts, seeds, olives, bits of cheese, and raw vegetables with the local arak. Gradually the entire valley became filled with open-air cafes, each larger and more luxurious than the next, each vying to attract customers who flocked from all over the Middle East with ever more varied mezze. The reputation of the local mountain-village foods they offered, of which tabbouleh was one of the jewels, spread far and wide and became a national inst.i.tution. What started as a relatively substantial salad, rich with bulgur, was transformed over the years into an all-green herby affair.
When the first edition of my book came out, I received letters telling me I had too much bulgur in that recipe. One letter from Syria explained that mine was the way people made the salad many years ago, when they needed to fill their stomachs. You see, many of my relatives left Syria for Egypt a hundred years ago, and that was how they continued to make it. The following is a contemporary version.
cup fine- or medium-ground bulgur cup fine- or medium-ground bulgur (cracked wheat) Juice of 1-2 lemons, to taste 4 firm ripe tomatoes, diced Salt and pepper 4 scallions, thinly sliced or chopped 2 cups flat-leaf parsley, finely chopped by hand cup finely chopped mint cup extra-virgin olive oil 2 Bibb lettuces or the heart of a romaine lettuce to garnish Soak the bulgur in plenty of fresh cold water for 10 minutes. Rinse in a colander and press the excess water out. Put the bulgur in a bowl with the lemon juice and the tomatoes. Leave for 30 minutes, to absorb the lemon and tomato juices and until the grain is tender. Mix gently with the rest of the ingredients.
A traditional way of eating tabbouleh is to scoop it up with lettuce leaves.
Variation An Egyptian version adds 1 or 2 small diced cuc.u.mbers.
Kisir Bulgur and Tomato Salad Serves 8 * * Kisir Kisir is a filling and luscious Turkish country salad. Chili flakes or a chili pepper give it a thrilling zing. is a filling and luscious Turkish country salad. Chili flakes or a chili pepper give it a thrilling zing.
1 cups bulgur (cracked wheat) 2 tablespoons tomato paste cups bulgur (cracked wheat) 2 tablespoons tomato paste 5 tablespoons extra-virgin olive oil Juice of 1 lemon Salt teaspoon chili flakes or pinch of ground chili pepper, to taste 1 fresh red or green chili pepper, very finely chopped 1 cup chopped flat-leaf parsley cup chopped mint leaves 6 scallions, finely chopped 2 large tomatoes, finely diced Put the bulgur in a bowl, pour plenty of boiling water on it, and leave for 20-60 minutes, until the grain is tender. Drain and squeeze the excess water out in a colander.
Add the tomato paste, oil and lemon juice, salt and chili flakes or chili pepper and mix thoroughly. You can do this in advance.
Just before serving, mix in the rest of the ingredients.
Variation Adding 2 tablespoons of sour-pomegranate concentrate or mola.s.ses gives the grain a brown tinge and sweet-and-sour tartness.
Batrik Bulgur Salad with Nuts Serves 4-6 * In this nutty Turkish salad with an intense flavor, the bulgur is softened in the juice of fresh tomatoes. * In this nutty Turkish salad with an intense flavor, the bulgur is softened in the juice of fresh tomatoes.
cup fine-ground bulgur (cracked cup fine-ground bulgur (cracked wheat) 1 pound tomatoes, peeled, blended to a cream in the food processor 1 teaspoon tomato paste 3-4 tablespoons olive oil Salt A pinch or more of chili flakes or ground chili pepper 1 smallish mild onion or 5 scallions, finely chopped cup walnuts or pistachios, or a mixture of the two Mix the bulgur with the blended tomatoes and tomato paste, and leave for an hour, or until the grain has become tender. Add a little water if it hasn"t.
Add the oil, salt, and chili flakes or ground chili pepper to taste.
Before serving, add the onion and walnuts or pistachios.
Salsouf Bulgur and Chickpea Salad Serves 6 * A rustic Lebanese salad. * A rustic Lebanese salad.
1 cup bulgur (cracked wheat) A 1-pound can good-quality chickpeas, drained 1 tablespoon dried mint Salt 6 tablespoons extra-virgin olive oil Soak the bulgur in plenty of cold water for -1 hour, then drain and squeeze the excess water out. Mix with the rest of the ingredients.
Grated Carrot Salad Serves 4 * A Moroccan salad with an intriguing combination of flavors. * A Moroccan salad with an intriguing combination of flavors.
1 pound carrots, peeled and coa.r.s.ely grated cup black or golden raisins 5 tablespoons olive oil 1-2 tablespoons honey Juice of 1 lemon teaspoon ginger 1 teaspoon cinnamon Salt and pepper Mix all the ingredients together in a bowl.
Couscous Salad Serves 6-8 * This salad, which was born in France as the North African "tabboule," is not governed by strict rules, as is the cla.s.sic Lebanese one of the same name made with bulgur. It is filling and easy to do for a large company. You can make it in advance. It does not spoil. * This salad, which was born in France as the North African "tabboule," is not governed by strict rules, as is the cla.s.sic Lebanese one of the same name made with bulgur. It is filling and easy to do for a large company. You can make it in advance. It does not spoil.
cups medium couscous 1 cups cold water Juice of 1-1 lemons, or to taste 6 tablespoons extra-virgin olive oil Salt and pepper Grated zest of 1 lemon (optional) 4 firm medium tomatoes, diced 1 cuc.u.mber, peeled and diced 8 scallions, chopped 1 large bunch of parsley, chopped 1 large bunch of cilantro, chopped Few sprigs of mint leaves, chopped 12 black or green olives, chopped (optional) Put the couscous in a bowl, add the water, stir well, and leave for about 20 minutes, until the water is absorbed. Fluff it up and break up any lumps with a fork.
Make a dressing of lemon and oil, salt and pepper, adding lemon zest if you like. Stir into the couscous, and mix in the rest of the ingredients. Leave for hour, until the grain has absorbed the dressing, before serving.
Orange and Olive Salad Serves 6 * The delicate nutty argan oil is particularly good in this spicy Moroccan salad. It is made from the nut in the fruit of the argan tree, which grows exclusively in southwestern Morocco. * The delicate nutty argan oil is particularly good in this spicy Moroccan salad. It is made from the nut in the fruit of the argan tree, which grows exclusively in southwestern Morocco.
4-6 oranges Juice of -1 lemon 3 tablespoons argan oil or hazelnut, walnut, or sesame oil 3 cloves garlic, crushed in a press or finely chopped Salt A handful of black olives 1 teaspoon ground c.u.min 1 teaspoon paprika A pinch of ground chili pepper (optional) Peel the oranges, removing the pith. Cut them into slices and then into pieces. Dress with a mixture of lemon juice, oil, garlic, and salt and add the olives. Serve sprinkled with c.u.min, paprika, and chili pepper.
Lettuce and Orange Salad Serves 4 * Another Moroccan orange salad. Argan is the preferred oil for it in Morocco, but you could also try hazelnut, walnut, or sesame oil. * Another Moroccan orange salad. Argan is the preferred oil for it in Morocco, but you could also try hazelnut, walnut, or sesame oil.
1 curly endive or 2 Bibb lettuces cut into ribbons Juice of orange Juice of lemon tablespoon orange-blossom water 2 tablespoons argan, hazelnut, walnut, or sesame oil Salt 2 oranges (sweet or sour), peeled and sliced Dress the lettuce with a mixture of orange and lemon juice, h h tablespoon orange-blossom water, 2 tablespoons oil, and a little salt. Scatter in a wide serving dish. Lay the oranges on top. tablespoon orange-blossom water, 2 tablespoons oil, and a little salt. Scatter in a wide serving dish. Lay the oranges on top.
Other Orange Salads Orange Salad with Orange-Blossom Water and Cinnamon Peel 3 large oranges, taking care to remove all the bitter white pith. Slice very thinly and arrange on a plate. Sprinkle with orange-blossom water and dust lightly with ground cinnamon.
Orange and Radish Salad In this salad, a bunch of radishes is thinly sliced, and 1 or 2 oranges are peeled, sliced, and divided into small pieces. The whole is seasoned lightly with salt and a little lemon juice.
Carrot and Orange Salad Grate 1 pounds of carrots, peel and cut an orange into small pieces, and dress in a mixture of the juice of 2 oranges and 1 lemon and 2 tablespoons orange-blossom or rose water. Stir in a bunch of chopped cilantro leaves. This is very refreshing to serve with a hot, spicy dish.
Turnip and Orange Salad This salad is Tunisian.
Wash 1 pound very young, tender turnips and slice them very thinly. Macerate for an hour in a mixture of 3 tablespoons extra-virgin olive oil and the juice of 1 bitter Seville orange or 1 grapefruit, or with a mixture of orange and lemon juice (the dressing needs to be sharp), with a crushed clove of garlic, salt, and pepper. A pinch of ground chili pepper is optional.
Serve as it is with a few sprigs of parsley, or add a chopped-up orange.
Betingan bel Khal wal Tom Eggplant Slices with Vinegar and Garlic This is a wonderful Egyptian way of preparing eggplants. Fry, grill, or broil the slices as described on page 290. If frying, drain on paper towels. Arrange on a platter and dribble on the following dressing: Chop 3 or 4 garlic cloves and fry them over low heat in 1 tablespoon olive oil for moments only, until they just begin to color, then mix with h h cup white- or red-wine vinegar. Serve garnished with chopped flat-leaf parsley. cup white- or red-wine vinegar. Serve garnished with chopped flat-leaf parsley.
Betingan bel Rumman Eggplant Slices with Pomegranate Syrup This is a Syrian way. Fry, broil, or grill the slices as described on page 290. If frying, drain on paper towels. Arrange on a platter and dribble on the following sauce: Mix 2 tablespoons pomegranate syrup (mola.s.ses or concentrate) with 1 crushed garlic clove and 4-5 tablespoons water if dressing fried slices, or with 4-5 tablespoons extra-virgin olive oil if dressing grilled or broiled slices.
Yogurtlu Patlican Eggplant Slices with Yogurt Serves 4-6 * This common Turkish way of serving eggplants is simple and quite delicious. * This common Turkish way of serving eggplants is simple and quite delicious.
3 medium eggplants or 2 large ones, weighing about 2 pounds total Salt 2 cups plain whole-milk or thick strained Greek-style yogurt Fry, broil, or grill the slices as described on page 290. If frying, drain on paper towels. Arrange on a platter and serve, hot or cold, with yogurt spread thickly over each slice.
Variation Beat into the yogurt 1 crushed garlic clove and 2 teaspoons crushed dried mint.
Domatesli Patlican Tava Eggplant Slices with Tomato Sauce Serves 6 * Another lovely Turkish way of preparing eggplants. * Another lovely Turkish way of preparing eggplants.
3 medium eggplants, weighing about 2 pounds total Olive oil 4 cloves garlic, crushed 1 pounds tomatoes, peeled and chopped 2 tablespoons red- or white-wine vinegar 1 tablespoon sugar Salt Good pinch of chili pepper cup chopped flat-leaf parsley Fry, grill, or broil the slices as described on page 290. If frying, drain on paper towels and arrange side by side on a platter.
For the sauce, fry the garlic in 2 tablespoons oil for a few seconds, stirring. Add the tomatoes, vinegar, sugar, salt, and chili pepper, and cook, uncovered, over low heat for about 20 minutes, or until reduced to a thick sauce. Add the parsley and let it cool.
Serve the eggplants cold, covered with the tomato sauce.
Variations For a Syrian flavor, add to the sauce 2-3 tablespoons pomegranate mola.s.ses or concentrate and 5 garlic cloves left whole (omit the crushed garlic).
Betingan bel Dibs Rumman Marinated Baby Eggplants with Pomegranate Syrup Serves 4-6 * Pomegranate syrup gives this attractive Syrian specialty a sweet-and-sour flavor. Look for eggplants which are about 4 inches long. * Pomegranate syrup gives this attractive Syrian specialty a sweet-and-sour flavor. Look for eggplants which are about 4 inches long.
1 pound baby eggplants, 3-4 inches long Salt 5 whole cloves garlic 4 tablespoons extra-virgin olive oil 2 tablespoons pomegranate syrup (also called concentrate or mola.s.ses) Juice of lemon teaspoon ground chili pepper teaspoon ground c.u.min 3 tablespoons chopped flat-leaf parsley Wash the little eggplants, remove caps, but leave the stems on. Cut in half lengthwise, but not right to the end, so that the halves remain attached at the stem end.
Boil in salted water with the garlic cloves for 10-15 minutes, until soft, then drain.
For the marinade, mash the boiled garlic cloves, and mix with the rest of the ingredients. Roll the drained eggplants in the marinade, opening them so that the cut sides can absorb it well.
Leave for at least 12 hours and serve cold.
Eggplants in a Spicy Honey Sauce Serves 4 * The sauce is a splendid example of the hot, spicy, and sweet combinations which are a thrilling feature of North African cooking. Serve it cold with bread. * The sauce is a splendid example of the hot, spicy, and sweet combinations which are a thrilling feature of North African cooking. Serve it cold with bread.
2 medium-large eggplants Olive oil Salt 3 cloves garlic, crushed 2 inches fresh gingerroot, grated, or cut into pieces and the juice squeezed out in a garlic press 1 teaspoons ground c.u.min Large pinch of cayenne or ground chili pepper, to taste 4-6 tablespoons honey Juice of 1 lemon cup water Cut the eggplants into rounds about inch thick. Do not peel them. Dip them in olive oil, turning them over, and cook on a griddle or under the broiler, turning them over once, until they are lightly browned. They do not need to be soft, as they will cook further in the sauce.
In a wide saucepan or skillet, fry the garlic in 2 tablespoons of the oil for seconds only, stirring, then take off the heat. Add the ginger, c.u.min, and cayenne or ground chili pepper, honey, lemon juice, and water. Put in the eggplant slices and cook over low heat-either in batches, so that they are in one layer, or together, rearranging them so that each slice gets some time in the sauce-for about 10 minutes, or until the slices are soft and have absorbed the sauce. Add a little water if necessary.
Sweet-and-Sour Eggplant Salad Serves 6 * Broken pieces of toasted pita bread are sometimes placed at the bottom of the serving dish to become well moistened and soggy with the dressing. * Broken pieces of toasted pita bread are sometimes placed at the bottom of the serving dish to become well moistened and soggy with the dressing.
1 pounds eggplants, cut into 1-inch pounds eggplants, cut into 1-inch cubes Salt cup extra-virgin olive oil 1 large Spanish onion, coa.r.s.ely chopped 2 cloves garlic, chopped 1 pound tomatoes, peeled and chopped, or a 14-ounce can peeled tomatoes 4 tablespoons finely chopped parsley 1 tablespoon dried mint 3 tablespoons wine vinegar 1 tablespoon sugar Pepper or a good pinch ground chili pepper to taste Sprinkle the eggplant cubes with salt and leave in a colander for about hour for the juices to drain away. Then rinse and dry.
Cover the bottom of a heavy pan with olive oil. Fry the onion in this until it is soft and golden. Add the eggplants, and stir, turning them over, for about 5 minutes. Add the garlic and stir, until it begins to color. Add the tomatoes, with their juice, the parsley, mint, vinegar, sugar, and pepper or ground chili pepper. Cook over very low heat for about 20 minutes, or until the eggplants are soft. Serve cold.
Variations For a Syrian flavor, instead of the vinegar add 2-3 tablespoons pomegranate mola.s.ses or concentrate and 5 or 6 cloves garlic left whole.
Add 1 pound canned chickpeas (drained).
Zaalouk Spicy Eggplant Salad Serves 6*I love this Moroccan salad. The eggplants are boiled, not fried, so it is not oily. It is best made several hours in advance so that the flavors have time to penetrate. love this Moroccan salad. The eggplants are boiled, not fried, so it is not oily. It is best made several hours in advance so that the flavors have time to penetrate.
1 pounds eggplants, peeled and cubed pounds eggplants, peeled and cubed 5 cloves garlic, peeled Salt 3 large beefsteak tomatoes (about 1 pounds) 4 tablespoons argan oil (see page 48) or hazelnut, sesame, walnut, or mild extra-virgin olive oil 2 tablespoons wine vinegar teaspoon harissa (see page 464), or a mixture of teaspoon paprika and good pinch of ground chili pepper, to taste 1 teaspoon ground c.u.min cup chopped flat-leaf parsley Boil the eggplants with the garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes, or until they are very soft. Drain and chop the eggplants and garlic in a colander, then mash them with a fork, pressing all the water out.
Put the tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with the mashed eggplants and the rest of the ingredients and add salt.
Variation Add the juice of 1 lemon (instead of the vinegar) and 1 teaspoon ground caraway or coriander.
Salatet Felfel wal Tamatem Roast Pepper and Tomato Salad Serves 6 * Every country in the Middle East has a roast-pepper-and-tomato combination. This is an Egyptian one. * Every country in the Middle East has a roast-pepper-and-tomato combination. This is an Egyptian one.
4 red or green fleshy bell peppers 6 large cloves garlic, whole, in their peels 3 large tomatoes, peeled and sliced cup chopped flat-leaf parsley or cilantro 4 tablespoons extra-virgin olive oil 1 tablespoon wine vinegar or juice of lemon Salt and pepper Roast the peppers, then peel them and remove the seeds (see box at left). At the same time, broil the garlic cloves, unpeeled, until they just begin to feel soft, turning them over once.
Cut the peppers into strips. Peel the garlic. Put peppers and garlic in a serving bowl with the tomatoes and parsley or cilantro.
Dress with a mixture of oil and vinegar or lemon, salt and pepper.
Roasted Red Peppers with Preserved Lemon and Capers Serves 4 * A North African salad. * A North African salad.
4 fleshy red bell peppers 2-3 tablespoons argan (see page 48) or extra-virgin olive oil Salt Peel of 1 preserved lemon (see page 459), cut into small pieces, to garnish 2 tablespoons capers to garnish Roast, seed, and peel the peppers as described in box at left and cut them into strips about 2A 2A inch wide. Dress with argan or olive oil and very little salt, and garnish with the preserved lemon and capers. inch wide. Dress with argan or olive oil and very little salt, and garnish with the preserved lemon and capers.
Meshweya Tunisian Roasted Salad Serves 4-6 * They call it * They call it meshweya meshweya, which means "roasted," because the vegetables are roasted-usually over a fire. There are many versions. This one can be a meal in itself.
3 medium onions 3 green or red bell peppers 3 medium tomatoes, peeled and quartered A 7-ounce can tuna in brine, drained 2 hard-boiled eggs, cut in wedges 4-5 tablespoons extra-virgin olive oil Juice of 1 lemon Salt and pepper teaspoon caraway seeds 1 tablespoon capers (optional garnish) 8 green or black olives (optional garnish) Put the onions and peppers in the hottest preheated oven and roast for about hour, or until the skins are very browned and they feel soft, turning them over to brown their sides. Peel the onions and cut them in wedges. Peel the peppers (see page 84) and cut them into ribbons.
On a serving dish or individual plates arrange the elements of the salad-the onions, peppers, tomatoes, flaked tuna, and eggs-in a decorative way. Mix the oil and lemon juice, salt, pepper, and caraway seeds and dribble on top. Garnish with capers and olives if you like.
Ajlouke Qura"a Mashed Zucchini Salad Serves 4-6 * In this Tunisian salad the blandness of zucchini is lifted by the very rich flavoring. * In this Tunisian salad the blandness of zucchini is lifted by the very rich flavoring.
1 pound zucchini Juice of lemon, or more 3 tablespoons extra-virgin olive oil -1 teaspoon harissa (see page 464) Salt 1 or 2 cloves garlic, crushed teaspoon ground coriander teaspoon caraway seeds Trim the ends of the zucchini and cut into large pieces. Boil in water for 10 to 15 minutes, until very soft.
Drain, then chop and mash in the colander to get rid of excess water. Beat the rest of the ingredients together and mix into the zucchini.
Serve cold.
Variation Garnish with 4 ounces feta cheese, crumbled with a fork, and a few green and black olives.
Kousa bi Laban Zabadi Fried Zucchini Slices with Yogurt Serves 4 * For this Arab and Turkish way of serving zucchini, the vegetables may be deep-fried, grilled, or broiled. * For this Arab and Turkish way of serving zucchini, the vegetables may be deep-fried, grilled, or broiled.
1 pound zucchini, cut into slices lengthwise Olive or vegetable oil Salt 1 cups plain whole-milk or thick strained Greek-style yogurt Deep-fry the zucchini in hot oil till lightly browned, turning the slices over once, then drain on paper towels and sprinkle lightly with salt. Alternatively, brush the slices with oil and grill or broil them (see variation for broiling procedure).
Serve hot or cold with yogurt spread over each slice.
Variations * The yogurt may be flavored with 1 crushed garlic clove and 2 teaspoons dried crushed mint.