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.
nutritional value : 128 kcal p.p.
preparation / cooking time : 15 / 35 minutes
country : Libya
course : starter
source : BBC Vegetarian Good Food August 1998