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Qarabali ikkuppat by Patricia Azzopardi
Ingredients:
- 1 Kilo marrows or courgettes or zucchini
- A big bunch of roughly chopped fresh flat parsley
- big tables spoon of minced garlic
- little bit of water
- 2 tablespoons of good olive oil
- good round of fresh black pepper and see salt
Method:
Add all together in a saucepan, simmer to boil, then turn the heat up till you can mash and all water is evaporated.Don't place a lot of water in the pan to start with. It is important you don't give it high heat straight away or it will burn before its cooked. Then the veg itself will release water that helps it cook.
How to serve this dish:
As a side dish to steak, chicken, fish etc
As a dip, keep simmering it till its really dry from water and serve with oil drizzled bread
Or as lunch by adding an egg to it...................delicious!
Difficulty: Easy
This entry was posted in By Occasion, Recipes, Sunday Lunch, Vegetables and tagged food, traditional maltese recipes, vegetables. Bookmark the permalink.
