Zucchini and caraway dip
- 2 pounds zucchini
- 1-2 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon harissa (preferably one with a good hit of garlic)
- 1/2 teaspoon ground caraway seeds
- 1 teaspoon red wine vinegar
- Wash the zucchini well. Zucchini often has a lot of grit embedded in its skin, and the best way to deal with this is to soak it for about 15 minutes. Then run it under cold water, and scrape away any parts which are still gritty. If it is a hopeless case, just peel it, it won't hurt the dish too much.
- Grate the zucchini on the large holes of a box grater.
- Heat the olive oil, reserving one teaspoon, on medium high in a very large nonstick skillet and add the zucchini shreds. Salt lightly.
- Cook on a high flame for about 15 minutes, until the squash is well-cooked and lightly browned. You will be left with about 2 cups.
- Meanwhile, smash the garlic, peel it, and mash to a paste with some salt using the side and edge of a broad knife.
- Move the zucchini over to the size and add about a teaspoon more oil. While stirring, add garlic and saute around 30 seconds, add the caraway for 30 seconds more, then the harissa for 30 seconds more. Then incorporate the seasonings into the cooked squash.
- Turn off the heat,
- Makes around 2 cups. Serve with crackers, bread or raw vegetables as an appetizer spread to 4-8 people, depending on what else is on the table. It also makes a nice sandwich spread on whole grain bread and topped with pitted oil cured olives, sliced feta cheese and tomatoes.