Zucchini Aljouke

from Evelyne Saglibene

adapted by Judy O'Shea

serves 6 to 8 as a dip or spread

2 medium sized zucchini, washed and ends cut off

2 cloves garlic, peeled, center removed and crushed

1/2 teaspoon harissa (or more to taste, depending on how hot your harissa is)

1/2 teaspoon roasted and ground caraway seeds

1/2 teaspoon freshly roasted and ground coriander seed

15 Greek style black olives, pits removed and chopped

juice of 1/2 lemon

2 tablespoons olive oil (plus a little to decorate with after)

salt and pepper to taste

Cut the zucchini in rounds and steam for about 20 minutes until quite mushy. When cool, squeeze by hand until most of the water is removed. Crush the flesh with a fork. Add the garlic, spices, olives, lemon juice and olive oil and mix well. Put in a bowl and drizzle with a bit more olive oil and pass with bread and vegetables.

Evelyne is French, but was born in Algeria. In northern Africa, many vegetables are served as "aljouke" or "salads" which we would use like a condiment, dip or spread. She serves sauteed summer vegetables with lots of garlic and this as a side to eat with the veggies. We tested it as an accompaniment to celery and toasted pita triangles.

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can be purchased at Mistral in San Francisco's Ferry Building (or Middle Eastern stores or specialty markets) in a tube, can or jar.