Lob el kossa from Sumac by Anas Atassi
Heat the oil in a non-stick pan and sauté the zucchini with the garlic for 5–7 minutes on high heat, or until seared. Add the mint, ground paprika, lemon juice, salt and pepper. Continue to...
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Ingredients
- Salt
- pepper
- Extra-virgin olive oil
- Juice of 1 organic lemon
- fresh mint leaves
- 2 tablespoons of olive oil
- 2 teaspoons of dried mint
- 1 tablespoon of paprika
- 1 zucchini (courgette) (halved lengthwise)
- 3 garlic cloves (thinly sliced)
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