Zucchini/Squash Dip (Leb Kusa/Kousa)

a middle eastern side dish

30 minutes prep + 30 minutes cooking / 4 servings

A note: If you are cooking stuffed squash (see link below), you can use its hollowed-out contents to prepare this dip.

created: Friday, April 27, 2007 (PST)

[1 / 1 found this useful , viewed 499 times]

(printer friendly version)

Ingredients

- 10 small-medium mexican squash
- 1 small onion
- 2-3 garlic cloves
- a bunch of parsley (perhaps 1/3 of a regular super market sized bunch)
- allspice
- cinnamon
olive oil

Directions

1. First, obtain the insides of the ten squashes (see link for this).

2. Sautee diced onion with olive oil in small sauce pan. Add the insides of the squashes, minced garlic, allspice, a pinch of cinnamon, and salt to taste.

3. Cook over medium-low heat for 20-30 minutes. Keep a close eye on it because it will stick to the bottom of the sauce pan easily.

4. A few minutes before removing from the heat, mix in finely chopped parsley and a bit of olive oil.

You may optionally garnish this with extra parsley. Serve with favorite bread, and enjoy either warm or cold.