Moroccan cuisine · Salads & Mezze

Chlada Chwa bel Nana

Thin zucchini slices briefly cooked and marinated while still warm with garlic, lemon and plenty of mint.

Ingredients · for 4 servings

• 700 g zucchini
• 3 cloves garlic
• 1 bunch mint
• 1 lemon
• 5 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika (sweet)
• Salt, pepper

Instructions

1. Wash the zucchini, trim the ends and slice into thin rounds about 4 mm thick; finely grate the garlic.
2. Blanch the slices in boiling salted water for only 2–3 min. until pliable but still with a bite, then drain immediately.
3. Drain well and spread out on a kitchen towel so no water later dilutes the marinade.
4. Warm the olive oil in a pan, let the garlic, cumin and paprika infuse for 40 sec. over gentle heat, without letting the garlic brown.
5. Toss the still-warm zucchini slices with the seasoned oil and the juice of half a lemon and let sit at room temperature for 15 min.
6. Season with salt and pepper, coarsely tear in the mint leaves, fold in and serve the salad lukewarm with the remaining lemon wedges.