Kashkarikas
Kashkarikas
A traditional Turkish Jewish appetizer built on the ethic of avoiding waste, using zucchini peels rather than discarding them. The peels are sautéed in olive oil and brightened with lemon and dill, then served cold as a meze-style starter.
Ingredients
- •Peels from 6 medium zucchini
- •3 tablespoons olive oil
- •2 cloves garlic, thinly sliced
- •2 tablespoons fresh lemon juice
- •2 tablespoons chopped fresh dill
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
Instructions
- 1
Wash the zucchini well and peel them in long strips, reserving the peels for the dish.
- 2
Pat the peels dry and cut any very long strips into shorter lengths.
- 3
Heat the olive oil in a skillet over medium heat and add the garlic.
- 4
Add the zucchini peels and sauté until they soften and reduce, about 6 to 8 minutes.
- 5
Season with salt and pepper, then stir in the lemon juice.
- 6
Remove from the heat and fold in the chopped dill.
- 7
Let the mixture cool to room temperature, then chill briefly if desired.
- 8
Serve cold or at cool room temperature as a starter or side dish.
Kosher notes
Naturally pareve and suitable for meat or dairy meals. Check produce carefully for insects according to kosher practice.
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