Steamed Zucchini with Tchermila Sauce (Morocco)

In this dish, the herbed vegetables are steamed in a traditional lemon and olive oil marinade for an unusual and lavishly flavoured alliance.

Ingredients:

• 1 pound zucchini, cut lengthwise into 6 or 8 slender wedges
• 1/4 cup minced parsley
• 1/4 cup minced cilantro
• juice of 1 lemon
• tchermila sauce (see below)

Preparation:

Combine the sauce ingredients

Place the zucchini or squash in a frying pan and pour on the sauce. Simmer, covered, for 10 minutes, tossing occasionally. Remove the cover and increase the heat, until the vegetables are tender and the sauce has reduced.

Toss in the remaining ingredients and serve, warm or at room temperature.

Tchermila Sauce (Morocco)

This sauce or marinade is usually used to season fish, for additional flavour before cooking or later for garnish.

Ingredients:

• 1/2 small onion, grated
• 1 clove garlic, minced
• 3 tbsp. olive oil
• 3 tbsp. water
• 1 tbsp. fresh cilantro, chopped
• 1 tbsp. fresh parsley, chopped
• 1/2 tsp. cumin
• 1/4 tsp. sweet paprika
• 1/4 tsp. Aleppo pepper
• black pepper
• salt)

Preparation:

In a mortar or small food processor, crush the garlic, onion, cilantro and parsley with a little salt.

While stirring, add the other ingredients.

Cook over low hear for 5 minutes, without boiling.