The combination of raisins and pine nuts was brought by the Arabs all the way to Spain and Sicily.

　　

Ingredients

serves 4-6

　　1 pound zucchini, thinly sliced

　　4 tablespoons extra-virgin olive oil

　　2 tablespoons pine nuts

　　2 tablespoons black or golden raisins, or currants

　　1 clove garlic, crushed and chopped

　　Salt and pepper

　　2 teaspoons dried mint (optional)

　　Juice of 1/2 lemon, or more

　　

Step 1

Sauté the zucchini quickly in the oil with the pine nuts, raisins, and garlic. Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender.

　　

Step 2

Serve hot or cold with lemon juice squeezed over the salad.

　　

Variation

Step 3

The zucchini may be left uncooked and simply macerated in a mixture of 5 tablespoons extra-virgin olive oil with the juice of 1/2–1 lemon and salt and pepper for at least an hour. Toast the pine nuts and add them before serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf