By Habeeb Salloum
When summer comes around and the garden is overflowing with zucchini, one need not worry how they can be used. There are many dishes in which they form the main ingredient.
One of the greatest appeals of zucchini is the vegetable’s versatility. It can be cooked in a wide variety of ways: baked, boiled, broiled, fried, puréed, steamed, stewed or even raw. There are the odd dishes when zucchini is cooked with only herbs and spices but they really show themselves when combined with other vegetables and meat or stuffed with a multitude of fillings. Nevertheless, no matter how they are prepared, their fresh delicate flavour imbues an appetizing aura to any dish in which they form part of the ingredients.
One of these tasty dishes is Burghul and Zucchini Stew. Made with coarse burghul and zucchini, the fresh coriander (cilantro) and garlic add that extra punch to its taste.
Burghul and Zucchini Stew
- 4 tablespoons olive oil
- 4 tablespoons butter
- 1 kg small zucchini, diced into 3/4-inch pieces
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup coarse burghul (bulgur)
- 6 cloves garlic, crushed
- 2 cups chopped fresh coriander leaves (cilantro)
In a saucepan, add oil and butter heat over medium until butter melts. Stir in zucchini pieces then cover and cook for 10 minutes, stirring occasionally. Stir in water, salt and pepper and bring to boil. Stir in burghul. Bring to boil, cover and cook over medium-low heat for 20 minutes, stirring occasionally to ensure that burghul does not stick to the bottom of the saucepan. Stir in garlic and coriander and cook for further 2 minutes, stirring constantly.
Serve immediately while hot