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Kousa bil Tahinieh
كُوسَا بالطّحينيّة
Pan-Fried Zucchini in Tahini Sauce
When it comes to an appetizer dish, this amazing recipe never fails — and I mean never. Of all the mezze on offer, these pan-fried zucchini discs are one of the most popular, and for good reason. If you like garlic, go ahead and increase the amount in the tahinieh. Trust me on this; it only makes it even better. Definitively my go-to dish to impress when friends are over and want to snack on something healthy and filling.
Servings: 4 to 5
Ingredients
Tahinieh:
- ½ cup tahini
- 3 tbsp water
- ¾ tsp salt
- ¼ cup lemon juice
- ½ cup plain yogurt
- 3 cloves garlic, crushed
Zucchini:
- 4 large Magda zucchinis (750g), cut into ½-inch discs
- ½ tsp salt
-
3 tbsp olive oil
Garnish:
- ¼ tsp cayenne pepper
- Pinch of paprika
- 2 tbsp olive oil
Instructions
- In a bowl, add the tahini and water and whisk until a thick paste forms.
- Add the salt and lemon juice, whisk until silky smooth. Add the yogurt and crushed garlic and whisk until well combined. Set aside.
- Trim the zucchini ends then slice into ½-inch disks.
- Lay flat on kitchen paper and sprinkle with salt on both sides. Let stand for 30 minutes to draw moisture out. Using a paper towel, pat dry.
- In a heated pan over medium heat, add olive oil and panfry the zucchini discus until golden brown on both sides, 3 to 4 minutes per side.
- To plate, add a dollop of tahinieh to a plate and spread around; top with the pan-fried zucchini and drizzle more tahinieh on top.
- Sprinkle some paprika, a dash of cayenne pepper and drizzle with olive oil. Enjoy with your favourite toasted bread.