In this Tunisian salad the blandness of zucchini is lifted by the very rich flavoring.

　　

Ingredients

serves 4-6

　　1 pound zucchini

　　Juice of 1/2 lemon, or more

　　3 tablespoons extra-virgin olive oil

　　1/2–1 teaspoon harissa (see page 464)

　　Salt

　　1 or 2 cloves garlic, crushed

　　1/2 teaspoon ground coriander

　　1/2 teaspoon caraway seeds

　　

Step 1

Trim the ends of the zucchini and cut into large pieces. Boil in water for 10 to 15 minutes, until very soft.

　　

Step 2

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.

　　

Step 3

Serve cold.

　　

Variation

Step 4

Garnish with 4 ounces feta cheese, crumbled with a fork, and a few green and black olives.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf