* Exported from MasterCook *
Palestinian Zucchini and Yogurt Dip - Koosa ma'Zanjabeel
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 pound zucchini
1 cup yogurt
2 cloves garlic -- crushed
1/2 cup tahini
2 tablespoons lemon juice
salt -- to taste
1/2 teaspoon pepper
2 tablespoons finely chopped fresh parsley
Bake zucchini in oven until soft; then peel and mash. Add remaining
ingredients, except parsley, and mix thoroughly. Place on a serving
platter and chill at least one hour.
Garnish with parsley and serve.
Serves 6 to 8.
For thousands of years, the peasants in Biblical lands have been nourished
by the consumption of meatless foods such as this tasty and healthful
combination.
Cuisine:
"MidEastern"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 135 Calories; 10g Fat (64.7%
calories from fat); 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg
Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch)
Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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