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Garlic Zucchini Appetizer (Mutabbal Koosa)
From: Engro

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Syria and Lebanon regions.

SERVES 6 -8

  • 4 tablespoons olive oil
  • 1 small head of garlic, peeled and sliced
  • 1 1/2 lbs zucchini, cut into 1/4 inch thick slices
  • 4 tablespoons vinegar
  • salt and pepper
  • 2 tablespoons green onions, chopped
  • 1/8 teaspoon cayenne
  • 2 tablespoons fresh cilantro, finely chopped

Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.

In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.

Combine vinegar with remaining ingredients.

Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.

Allow to stand for 4 hours or so before serving.