Delicious Zucchini Flesh Dip (Lib Koosa)
This lib koosa recipe is a juicy and sour Lebanese zucchini flesh dip flavored with a lemon and mint dressing.
Servings: 1 bowl
Calories: 69kcal
Equipment
- 1 Corer
Ingredients
- 6 small Lebanese zucchini's fleshed see notes (grey squash)
- 1 small Lemon juiced, or to taste
- 1 tablespoon Extra virgin olive oil or to taste
- ½ teaspoon Dried ground mint or fresh mint leaves
- ½ teaspoon Salt or to taste
- ¼ teaspoon Cracked black pepper or to taste
Instructions
- In a small pot, over medium heat, cook zucchini flesh until tender. Optional, discard excess water once the flesh is tender. See notes.6 small Lebanese zucchini's fleshed
- Combine lemon, olive oil, mint, salt and pepper with cooked zucchini flesh. Adjust the flavors to suit your taste. Serve hot or cold with pita bread and topped with additional olive oil if desired.1 small Lemon, 1 tablespoon Extra virgin olive oil, ½ teaspoon Dried ground mint, ½ teaspoon Salt, ¼ teaspoon Cracked black pepper
Video
Notes
This recipe typically uses the byproduct of kousa mahshi where zucchini are cored leaving the flesh. However, if you're not making that meal I recommend grating the zucchini on a large size to avoid a mushy texture. Avoid fine grating as it will result in mush.
The zucchini flesh contains a lot of water that will cook out when heat is applied, so there's no need to add oil to the pot. Discarding the excess water is optional; I alternate between doing this. This means the dip can be as juicy as you want, making it delicious and perfect for mopping up with bread.
This recipe article was originally released in 2019 and has since been updated.
Nutrition
Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 306mg | Potassium: 502mg | Fiber: 3g | Sugar: 5g | Vitamin A: 367IU | Vitamin C: 46mg | Calcium: 37mg | Iron: 1mg