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