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
Preparation
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.
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.
