AI-generated image
Shlada gar'a (cooked courgette salad with cumin)
Shlada gar'a: courgettes stewed soft with garlic, cumin and paprika, served cool
In Meknes and Casablanca the pale courgettes of early summer are cooked down into this soft, spiced salad, one of several little dishes set out with bread before the main course. The courgettes are steamed with garlic, then crushed lightly with olive oil, cumin, paprika and lemon until spoonable but still chunky. Serve it cool with bread or alongside grilled fish. Watery courgettes are the usual problem; cook off all the liquid before seasoning. Chef's tip: add a handful of chopped coriander only at the end so it stays bright.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ½ lb courgettescut into 2 cm chunks
- 3 garliccloves, sliced
- ¼ cup water
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp salt
- 1 tbsp lemon juice
- ⅓ oz fresh corianderchopped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Put 1 ½ lb courgettes, 3 garlic and ¼ cup water in a pan, cover and cook over a medium heat until the courgettes are very soft.
12 minStep 2: Uncover, add 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp sweet paprika and ½ tsp salt and cook, crushing roughly with a fork, until all the liquid has evaporated.
6 minStep 3: Cool, then stir in 1 tbsp lemon juice and ⅓ oz fresh coriander. Serve at room temperature.
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 2 g
- Carbs
- 7 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shlada gar'a (cooked courgette salad with cumin) take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of courgettes?
- Cucumber, same weight (raw dishes only).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Pepper, beans and fruit salad
A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.
BabboucheSpiced snail broth
After dark in Marrakech's great square, the babbouche stalls are recognisable by their steaming cauldrons and the toothpicks laid out by every bowl. Small land snails simmer in a dark broth of liquorice root, aniseed, thyme, caraway, bitter orange peel, chilli and a bundle of herbs that sellers say has fifteen ingredients, believed to soothe the stomach and warm you on a cold night. You pick the snails out with a toothpick, then drink the peppery, herbal, faintly sweet broth. At home, buy live snails sold for cooking, already purged by a reputable seller, discard any with broken shells or that do not move or retract when touched, and cook them through for at least 45 minutes. Chef's tip: keep the spices in a muslin bag; the broth stays clear and you avoid crunching on seeds.