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Kousa Makli

Some people like to dip the zucchini slices in flour, which is supposed to seal them so that they absorb less oil, but it makes little difference. One popular way of serving them is accompanied with yogurt, or with a tomato sauce (page 464).

Recipe information

  • Yield

    serves 4

Ingredients

4 zucchini, cut lengthwise into slices about 1/3 inch thick
Flour (optional)
Salt
Vegetable or olive oil for frying

Preparation

  1. Step 1

    If you like, dip the zucchini slices in flour seasoned with a little salt, turning to cover them lightly all over. I leave this procedure out.

    Step 2

    Heat enough oil in a large pan to cover the bottom amply, and fry the slices until golden, turning over once. Drain on paper towels. Sprinkle with salt if you haven’t used the flour seasoned with salt.

  2. Variations

    Step 3

    For kousa makli bel khal, fry the zucchini without coating them in flour and serve sprinkled with a little wine vinegar.

    Step 4

    For kousa ateh, sauté round slices in 3 tablespoons extra-virgin olive oil with 3 or 4 chopped garlic cloves and 1–2 tablespoons dried mint.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternZucchiniSquashVegetableSideStarterDinnerNut FreeDairy FreeVegetarianVeganEasyQuick30 Minutes or LessFrySummerCookbooks
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