Kousa Makli

Directions

1. 1
   If you like, dip the zucchini slices in flour seasoned with a little salt, turning to cover them lightly all over.
2. 2
   I leave this procedure out.
3. 3
   Heat enough oil in a large pan to cover the bottom amply, and fry the slices until golden, turning over once.
4. 4
   Drain on paper towels.
5. 5
   Sprinkle with salt if you havent used the flour seasoned with salt.
6. 6
   For kousa makli bel khal, fry the zucchini without coating them in flour and serve sprinkled with a little wine vinegar.
7. 7
   For kousa ateh, saute round slices in 3 tablespoons extra-virgin olive oil with 3 or 4 chopped garlic cloves and 12 tablespoons dried mint.