MORSi ROAStS IRAN - Kuwait Times

FRIDAY, AUGUST 31, 2012
sizzles immediately, drop 4 (2 to 3
tablespoon) mounds of the batter into
the pan, flattening them slightly with
the back of a spoon.
5. Fry until golden brown on one side, 3 to
4 minutes, then gently flip and fry until
golden brown on the other side, 2 to 3
minutes. Remove to a paper towellined
plate and gently pat away any
excess oil.
6. Serve immediately, with a dollop of
thick Greek yogurt.
Each fritter: 147 calories; 2 grams protein;
4 grams carbohydrates; 1 gram fiber;
14 grams fat; 2 grams saturated fat; 23 mg
cholesterol; 1 gram sugar; 87 mg sodium.
WOVEN ZUCCHINI WITH
FRESH GOAT CHEESE
Total time: 20 minutes, plus draining time
for the zucchini
Servings: 4
3 to 4 (6- to 7-inch) zucchini
Salt
Olive oil
1 clove garlic, minced
1 tablespoon lemon juice
10 to 12 cherry tomatoes
8 ounces fresh goat cheese
1 teaspoon dried oregano (preferably
Sicilian)
6 leaves fresh basil
1. Trim the ends of the zucchini to make
them a uniform length. Slice them
lengthwise as thin as you can, about
one-eighth inch (this is most easily
done with a mandoline, but if you’re
careful, a very sharp knife will also
work). You should have at least 24 thin
strips of zucchini.
2. Place the zucchini in a bowl, salt generously
and toss to coat, then transfer to
a colander and set aside until the zucchini
have softened, at least 30 minutes.
3. While the zucchini are sitting, whisk
together 3 tablespoons olive oil, the
minced garlic and lemon juice and season
with a pinch of salt. Cut the cherry
tomatoes in half and season lightly
with salt.
4. Rinse the zucchini slices under cold running
water, then pat dry with a paper
towel. Return to the bowl and season
with just enough of the olive oil-lemon
mixture to moisten lightly.
5. Weaving the zucchini may sound complicated
(as with weaving a lattice-top
pie), but it is not difficult at all. You’ll
need 6 strips of squash for each plate.
Arrange three strips of zucchini sideby-side
on the first plate. Lift the middle
strip and place one strip of zucchini
perpendicular to the other strips and
over the two outer strips, making an
“H.” Unfold the middle strip over the
perpendicular strip. Fold back the two
end pieces on one side and lay another
perpendicular strip, then unfold the
end pieces. Repeat at the other end,
then use your fingers to gently push
the pieces together to make a tightly
woven mat of zucchini. Repeat for the
three remaining plates.
6. Place the fresh goat cheese in a bowl
and stir in the dried oregano and the
remainder of the olive oil-lemon mixture
to make a smooth, creamy mixture.
If necessary, add a little more
olive oil.
7. Divide the goat cheese mixture evenly
among the four plates, spooning it in
the center of the zucchini mat. Scatter
the cherry tomato halves around the
outside. Drizzle lightly with a little
more good olive oil and sprinkle with
coarse salt. Tear the basil leaves into
small pieces and scatter over top.
Serve at room temperature.
Each serving: 336 calories; 15 grams
protein; 9 grams carbohydrates; 2 grams
fiber; 28 grams fat; 13 grams saturated fat;
45 mg cholesterol; 7 grams sugar; 599 mg
sodium.
ZUCCHINI TIAN
Total time: 30 minutes, plus 1 to 1 hour
baking time
Servings: 6
1 large onion
Olive oil
3 cloves garlic, minced
Salt
2 tablespoons slivered basil leaves
2 zucchini, cut into \-inch rounds
16 to 20 cherry tomatoes, quartered
3 tablespoons slivered, pitted black olives
Freshly ground black pepper
4 ounces fresh goat cheese
1. Heat the oven to 350 degrees. Cut the
onion in quarters lengthwise and then
FOOD
in one-fourth-inch crosswise strips.
Heat 3 tablespoons olive oil in a large
skillet over medium heat, add the
onion and cook, stirring occasionally,
until it is softened and translucent, 6 to
8 minutes. Add the minced garlic and
cook until fragrant, 2 to 3 minutes.
2. Generously oil an earthenware, glass or
enameled cast-iron baking pan
approximately 10 by 8 inches. Scatter
the onions across the bottom, season
lightly with salt and scatter the basil
leaves over the top.
3. Arrange the zucchini on top of the
onions in a single tight-fitting crosswise
row. Arrange the remaining zucchini
following the same pattern, overlapping
each successive row by about
one-half. Scatter the cherry tomatoes
and black olives evenly over the top
and again season lightly with salt
(remember, the goat cheese will be
slightly salty) and more generously
with black pepper.
4. Crumble the goat cheese evenly over
the top of the mixture, drizzle with
olive oil and bake until the zucchini is
very soft, the goat cheese is lightly
browned, and most of the liquid from
the vegetables has disappeared, 1 to 1
1/2 hours.
Each of serving: 166 calories; 6 grams
protein; 8 grams carbohydrates; 2 grams
fiber; 13 grams fat; 5 grams saturated fat;
15 mg cholesterol; 4 grams sugar; 137 mg
sodium.
A LOOK AT SOME TYPES
There are hundreds of varieties of summer
squash sold as zucchini, but they
break down into two main families.
Though they can be used interchangeably,
each has different strengths.
The familiar deep green cylindrical zucchini
tends to have the best flavor, and
the darker the zucchini, the better it is. But
the flesh can be soft and breaks down
when cooked.
The light gray-green slightly bulbous
zucchini, which is common at Latino and
Middle Eastern markets, has a milder taste
but denser, firmer flesh that holds together
during cooking.
You may also sometimes see round
zucchini, such as Ronde de Nice and
Tondo di Piacenza. These are not technically
zucchini but summer pumpkins.
Nevertheless, they have firm flesh and
mild flavor and are very good for stuffing.
— MCT