LCBO Food & Drink Summer 2017

FLAVOURS THE SYRIAN TABLE

GARNISH 1 tsp (5 mL) ground cumin 1 tbsp (15 mL) chopped fresh mint

A refreshing and easy dip similar to but lighter than baba ghanoush. Serve as a first course with pita, but for a Syrian meal it would be in- cluded with the other dishes. 6 cups (1.5 L) grated zucchini, about 4 medium zucchini 1 tsp (5 mL) salt 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) chopped garlic

ground pepper. Heap into a bowl and garnish with cumin and fresh mint.

Serves 6

1 Toss zucchini with salt. Transfer to a strain- er and set over a bowl. Drain o excess water for about 15 minutes. Pat dry. 2 Heat oil in a skillet over medium heat. Add zucchini and sauté until tender, about 3 min- utes. Add garlic and cook until garlic is fra- grant and zucchini is beginning to turn gold- en, about 7 minutes. Transfer to a bowl and cool completely. 3 Stir in yogurt, tahini, lemon juice and dried mint. Season to taste with salt and freshly

WHAT TO SERVE Tio Pepe Extra Dry Fino LCBO 231829, $17.95

½ cup (125 mL) yogurt ¼ cup (60 mL) tahini ¼ cup (60 mL) lemon juice 1 tbsp (15 mL) chopped dried mint Salt and freshly ground pepper

Old Tomorrow Canadian Pale Ale LCBO 400853, 473 mL, $2.95

ZUCCHINI DIP

FOOD & DRI NK SUMMER