Mutabal Housa - Zucchini Yogurt
Serve with warm pita/naan bread or as a side dish to Stuffed Zucchini
1 cup zucchini flesh, chopped into smaller bite size pieces
1 teaspoon crushed garlic
2 T. olive oil
1/2 cup plain yogurt
1/4 cup tahini paste
juice from 1/2 lemon
1 teaspoon sumac
salt & pepper to taste
Fry the garlic in olive oil until fragrant then add the chopped zucchini flesh and fry until caramelized. Sprinkle with salt. Set aside to cool slightly.
In a small bowl, add yogurt, tahini, lemon juice, sumac, salt and pepper. Mix until combined then add the cooked garlic and zucchini and stir until combined.
Garnish with sprinkle of sumac, drizzle of olive oil, pomegranate seeds and chopped parsley.
I used pomegranate molasses to drizzle since I didn't have pomegranate seeds.
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