Summer squash and courgettes are always plentiful in the Middle East. I like to cook with seasonal foods that are readily available in whatever region I am. This side dish is satisfying and can actually be the main meal.
2 red onions, cut up
bunch of green onions, cut up
2-3 stalks of celery, cut up
1-2 tablespoons Ghee (substitute butter or oil)
1 kilo of summer squash or courgettes, cut up in rounds
1-2 tablespoons Zahter mix (found in Middle Eastern stores)
salt and pepper to taste
a few shakes of hot paprika (optional)
thick slice of feta cheese, crumbled
Melt the Ghee in a medium size heavy bottom pan; add the onions and celery and sauté for a few moments. Add the courgettes and stir well to cover them with the fat. Continue to stir carefully so it does not burn. Add the spices and stir. When the courgettes and onions begin to brown they are probably done. Test that they are al dente. Don't overcook or they will get mushy and begin to break down.
Turn them onto a serving platter of spring greens. Crumble the feta cheese over the top. Serve as a side dish or a vegetarian main meal.
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