Kousa Makli

1. 1

   If you like, dip the zucchini slices in flour seasoned with a little salt, turning to cover them lightly all over.

2. 2

   I leave this procedure out.

3. 3

   Heat enough oil in a large pan to cover the bottom amply, and fry the slices until golden, turning over once.

4. 4

   Drain on paper towels.

5. 5

   Sprinkle with salt if you havent used the flour seasoned with salt.

6. 6

   For kousa makli bel khal, fry the zucchini without coating them in flour and serve sprinkled with a little wine vinegar.

7. 7

   For kousa ateh, saute round slices in 3 tablespoons extra-virgin olive oil with 3 or 4 chopped garlic cloves and 12 tablespoons dried mint.

No additional tips available.