Zeytinyağlı kuşa is a spiced Tunisian olive oil dish made by quickly pressure-cooking small squash with harissa and coriander, then serving it cold in olive oil. The sharpness of the harissa is tempered by the mellow olive oil. Needing only a handful of ingredients, it also makes a light late-night snack.
Place the halved squash in the pressure cooker with a little water, seal the lid and cook until soft once it comes up to pressure.
Release the pressure, open the lid and gently toss the hot squash with the harissa, garlic and olive oil.
Stir in the lemon juice and salt, then let it cool to room temperature and chill in the fridge for at least 1 hour.
Transfer to a serving plate, scatter over the chopped coriander and serve cold.
Toss the squash with the harissa right after it comes out of the pressure cooker; harissa releases its aroma far better while the squash is still hot.
If you can't find harissa, mash red pepper flakes with olive oil and use the same amount; the heat is a little milder but the flavour direction stays the same.
Admin DadaGastro · verified in test kitchenDüdüklü 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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