John Myers
Contents
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Ingredients
To garnish:
- 2 middle Garlic cloves
- 3,5 tbsp Cold pressed olive oil
- 200 g Sheep milk cheese
- Juice of half a lemon
- Salt, colored pepper from the mill
- 0,5 tsp Ground cumin
- 0,25 tsp Chili powder
- 1 pinch Ground cardamom
- 4 Leaf parsley stalks
- 0,5 tsp Red chilli, finely diced
- Some leaf parsley
Instructions
- Clean the zucchini, rinse and cut into small cubes. Peel off the garlic cloves and chop finely. Heat the olive oil in a pan, except for 1/2 tbsp. Fry the zucchini in it for about 5 minutes, then add half of the chopped garlic. Fry both for another 5 minutes. Then take it off the stove and let it cool down completely.
- Mash the sheep cheese with a fork. Mix with lemon juice and season with pepper (4-5 turns from the mill), cumin, chili powder and cardamom.
- Wash the parsley and pluck the leaves. Puree together with the remaining garlic and fried zucchini in the food processor.
- Add the mixture to the sheep's cheese and stir everything thoroughly. Season again with a little salt, then let it steep for about four hours. Arrange in a bowl before serving. Drizzle with the remaining olive oil and garnish with the chilli and parsley.
- Tastes delicious as a starter with flatbread or rustic bread, as a dip for vegetables and as an addition to oriental minced meat dishes. We had the dip with couscous raisin meatballs with lemon mango rice. I also served some bread with it. The spicy dip was a nice addition to the sweet and sour rice and the oriental-flavored meatballs. Link to the recipes in steps 6 and 7. Have fun trying it out, it's really delicious :-).
- Oriental couscous and raisin meatballs
- Side dishes: Fruity lemon mango rice
Nutrition
Serving: 100gCalories: 463kcalCarbohydrates: 2gProtein: 11gFat: 46.2g
