Lib el Kousa - the most delicious zucchini garlic dip

Step 1/4

• ½ onion
• 375 g zucchini
• 2 tbsp olive oil
• ⅜ tsp salt

• knife
• cutting board
• cast iron pan (with lid)
• cooking spoon

Cut onion and zucchini into cubes of about 1 ½ cm / 0.6 inch. Add 4 tablespoons of olive oil to a hot frying pan, ideally a cast-iron pan. Add zucchini and onion, season with ¾ tsp of salt, with the lid on, and sauté over medium heat for approx. 20 min., until tender and easily mashed with a wooden spoon or fork. Stir occasionally.

Step 2/4

• 2½ cloves garlic
• ¼ tsp salt

• mortar and pestle

Meanwhile, crush and pound the garlic with ½ tsp salt in a mortar until it becomes a paste. Set aside for later.

Step 3/4

• ¼ tsp ground cumin

Stir in garlic paste and cumin into the cooked vegetables and fry for another approx. 5–7 min. until the excess water has evaporated. Depending on the moisture level of the zucchini, this may take longer.

Step 4/4

• 7½ g parsley
• 5 g mint
• ½ tsp salt
• ½ tbsp lemon juice

Mash the vegetables into a chunky paste, remove from heat and allow to cool briefly. Then stir in the finely chopped herbs, and season with the remaining salt and lemon juice. Drizzle olive oil on top when serving.

Enjoy your meal!