Tunisian · Vegetables
Zucchini Charmoula
A traditional Tunisian charmoula with fried zucchini slices, tomato sauce, harissa, and spices.
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02
Method
- 01 The zucchini is cleaned, cut into small, thin, and equal rings, then seasoned with a little salt, fried in oil, drained, and set aside.
- 02 The onion is peeled and chopped into small pieces, and the garlic is peeled and finely chopped.
- 03 Two or three tablespoons of oil are heated in a pot, and the onion is fried for a few minutes. When it turns yellow, the tomato paste dissolved in a glass of water with harissa, tabl, and garlic is added, and the mixture is left to boil for about a quarter of an hour.
- 04 The fried zucchini rings are added, and cooking continues for ten minutes with the lid off.
- 05 One or two tablespoons of vinegar are poured in, depending on its quality, and the salt is adjusted. The charmoula is served with fried fish.
Notes
Source: "Omek Sanafa" book by Mohamed Kouki, p. 60. A similar recipe for eggplant charmoula with eggplant replaced by a similar amount of zucchini. The steps have been rephrased for clarification.