This zesty little vegetable dish of sautéed courgettes mixed with mashed cauliflower and broccoli makes a spicy addition to a kemia, the north African version of meze, antipasti or a mixed starter. It can be served as a first course or as a snack on a picnic. This particular dish is Libyan, although different versions are eaten throughout north Africa, especially in Tunisia.


250 g cauliflower, broken into florets

pinch of sugar

150 g broccoli, broken into florets

4 tbsp extra virgin olive oil

2 courgettes, thinly sliced

5 garlic cloves, chopped

3 ripe tomatoes, diced

¼ tsp each ground cumin and paprika

large pinch ground ginger

cayenne or hot red pepper, to taste

juice of ½ lemon



Cook the cauliflower florets in boiling water with the sugar and a little salt for 6 - 8 minutes until almost tender. Add the broccoli and continue cooking for a further 2 - 3 minutes until the broccoli is tender but still bright green. Drain and mash to a coarse consistency.

Heat 1 tablespoon of the olive oil in a large pan and fry the courgettes for 2 - 3 minutes until lightly browned on both sides. Sprinkle with a little salt, remove from the pan and reserve.

Add half the garlic, 1 tablespoon of the remaining olive oil and the spices to the pan. Cook for 2 minutes, then add the mashed cauliflower and broccoli, tomatoes and the sautéed courgettes. Cook for 5 - 10 minutes, stirring occasionally.

Season to taste, then stir in the remaining olive oil and lemon juice. Leave to cool. Serve with toasted crusty bread and salad.


Serves 6.


nutritional value : 128 kcal p.p.

preparation / cooking time : 15 / 35 minutes


country : Libya

course : starter


source : BBC Vegetarian Good Food August 1998