Kousa Mabshoura

Name: Kousa Mabshoura
Ingredients: 2 pounds zucchini, cut into large pieces; 3 1/2 cups chicken stock (page 143) (or use 2 bouillon cubes); 2 onions, chopped; 4 tablespoons extra-virgin olive oil; 4 cloves garlic, crushed; 2 tablespoons chopped mint leaves; Salt and pepper; 1 lemon, cut into wedges (optional)

8 ingredients

7 steps

Ingredients

2 pounds zucchini, cut into large pieces
3 1/2 cups chicken stock (page 143) (or use 2 bouillon cubes)
2 onions, chopped
4 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
2 tablespoons chopped mint leaves
Salt and pepper
1 lemon, cut into wedges (optional)

Directions

1

Boil the zucchini in the stock for about 15 minutes, or until soft.
2

Drain, mash, and chop them in a colander to get rid of the excess liquid (drink the stockit has a lovely vegetable flavor).
3

In a large frying pan, fry the onions in 2 tablespoons of the oil until golden.
4

Add the garlic, and stir until it just begins to color.
5

Add the zucchini, mint, salt, and pepper and cook, stirring and mixing well, for about 5 minutes.
6

Stir in the remaining oil and serve hot or cold with lemon wedges.
7

Stir in 2 cups natural or thick Greek-style strained yogurt before serving, or pass the pot round for people to help themselves.