Zucchini Ankara Food

ZUCCHINI ANKARA

Zucchini Ankara image

Great way to use up all the summer zucchini. Posted for Zaar World Tour. Source is a Moosewood cookbook.

Provided by MsBindy

Categories Southwest Asia (middle East)

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 cups onions, chopped
3 -4 garlic cloves, minced
3 zucchini, cut into 1/2 inch thick half-moons
1 teaspoon dried marjoram
1 cup garbanzo beans, drained
1/2 cup kalamata olive, sliced
1 tablespoon ground cumin
3 -6 tablespoons fresh lemon juice
salt and pepper
1 pinch cayenne
1 cup feta cheese, grated

Steps:

Sauté the onions and garlic until onion is translucent.
Add the zucchini and marjoram and cook on medium heat until squash is just tender.
If too dry to simmer, add in 1/4 cup water. This dish should be juicy.
Add the garbanzos, olives, cumin, lemon juice, and seasonings.
Continue to cook until everything is heated. Don't let the zucchini get too soft.
Adjust the lemon and herbs to your taste and ladle the vegetables over couscous or rice.
Top with feta cheese.

Nutrition Facts : Calories 378.2, Fat 24.9, SaturatedFat 8, Cholesterol 33.4, Sodium 739.8, Carbohydrate 30.5, Fiber 6.3, Sugar 8.9, Protein 11.6

ZUCCHINI ANKARA

ZUCCHINI ANKARA image

Categories Bean

Number Of Ingredients 13

Ingredients

Ingredients
1/4 cup olive oil
2 cups onion, chopped
3-4 garlic clove, minced
3 zucchini, cut into 1/2 inch thick half-moons
1 teaspoon dried marjoram
1 cup garbanzo bean, drained
1/2 cup kalamata olive, sliced
1 tablespoon ground cumin
3-6 tablespoons fresh lemon juice
salt and pepper
1 pinch cayenne
1 cup feta cheese, grated

Steps:

1Sauté the onions and garlic until onion is translucent. 2Add the zucchini and marjoram and cook on medium heat until squash is just tender. 3If too dry to simmer, add in 1/4 cup water. This dish should be juicy. 4Add the garbanzos, olives, cumin, lemon juice, and seasonings. 5Continue to cook until everything is heated. Don't let the zucchini get too soft. 6Adjust the lemon and herbs to your taste and ladle the vegetables over couscous or rice. 7Top with feta cheese.

TUNISIAN KAFTAJI

Tunisian Kaftaji image

A fast-food type Tunisian dish that my husband taught me how to make. It's very simple and yet delicious. Serve warm with bread.

Provided by snowfairy

Categories Side Dish Vegetables Tomatoes

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

2 zucchinis, thinly sliced
2 yellow squash, thinly sliced
3 tomatoes, chopped
3 potatoes, peeled and cut into strips
2 hot chile peppers, chopped
5 eggs
salt and pepper to taste
2 ½ tablespoons harissa
1 tablespoon water, divided

Steps:

Heat a nonstick skillet over medium heat. Cook the zucchini, yellow squash, tomatoes, potatoes, and chile peppers, stirring occasionally, until the vegetables are tender, about 20 minutes. Transfer the vegetables to a bowl and set aside.
Return the skillet to the burner over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolk is still runny, about 5 minutes. Add the eggs to the bowl of vegetables and season with salt and pepper.
Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy.
In a separate bowl, mix the harissa with water, one teaspoon at a time, until the mixture is pourable but still thick. Pour the harissa over the kaftaji and serve.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 41.4 g, Cholesterol 204.6 mg, Fat 6.5 g, Fiber 7.7 g, Protein 13.2 g, SaturatedFat 1.9 g, Sodium 151.7 mg, Sugar 6.8 g

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