North African Zucchini Salad with Garlic, Chili Paste, and Caraway

Page 32

| Course Type: Salads

(1 review)

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Recipe Reviews

An interesting dish; very tasty.
- Maybe you need to cook the zucchini until it's *very* soft. Mashing with a fork didn't work that well; I used a potato masher in the end and a knife to cut up the skin more. (Kremezi does say that another type of squash is ordinarily used.)
- Kremezi suggests garnishing with kalamata olives and hard-boiled egg. Strips of roasted red bell pepper (or pimiento -- is that still available?) might be nice for more color.
I made about a 1/3 recipe using 1 zucchini, European ones being quite a bit bigger than US ones. That made a nice salad for two.
Definitely a make-again recipe.

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