Zaytounia kousha is a spicy Tunisian olive oil dish made by quickly pressure-cooking small local zucchini with harissa and cilantro, then serving it chilled with olive oil. The sharpness of the harissa is balanced by the smoothness of the olive oil. Made with just a few ingredients, it also makes a light late-night snack.
Place the halved zucchini and a little water in a pressure cooker. Close the lid and cook until tender once the cooker comes to pressure.
Release the pressure and open the lid. Gently toss the hot zucchini with the harissa, garlic, and olive oil.
Add the lemon juice and salt and stir. Once it reaches room temperature, chill in the refrigerator for at least 1 hour.
Transfer to a serving plate, sprinkle with chopped cilantro, and serve chilled.
Mix the zucchini with the harissa as soon as you release the pressure; harissa releases much more aroma when mixed in while hot.
Düdüklü tencerede 8 dakika yerine tam 12 dakika pişirdim çünkü kabaklarım biraz büyüktü, sonuç yine de dağılmadan güzel yumuşadı ve kesildiğinde şeklini tam olarak korudu.
Harissayı sıcak kabaklara sürünce koku gerçekten daha güçlü çıktı, soğuduktan sonra da tadı hiç kaybolmadı.
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