Entertaining

Kaskarikas (zucchini skins and goat's cheese)

Name: Kaskarikas (zucchini skins and goat's cheese)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Thickly peeled skins from 6 zucchini; 1/4 cup (60ml) olive oil; 2 tbs verjuice; Juice of 1/2 a lemon, plus lemon wedges to serve; 1/2 tsp caster sugar; Goat’s curd, dill fronds and toasted pita bread, to serve

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05m

Kaskarikas (zucchini skins and goat's cheese)

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by delicious. team

delicious. team

Sep 01, 2017

“The Sephardic cuisine is one of my favourite Turkish food cultures. Mucver is a popular Turkish recipe that uses zucchini without its skin. Rather than throw it away, in Turkey we make this dish, called kaskarikas, with the leftover skins,” says chef Somer Sivrioglu.

Thickly peeled skins from 6 zucchini
1/4 cup (60ml) olive oil
2 tbs verjuice
Juice of 1/2 a lemon, plus lemon wedges to serve
1/2 tsp caster sugar
Goat’s curd, dill fronds and toasted pita bread, to serve

Method

1.

Place zucchini skin, oil, verjuice, lemon juice, sugar, 1 tsp salt flakes, 1/2 tsp freshly ground black pepper and 1/4 cup (60ml) water in a saucepan over medium-high heat and bring to the boil.
2.

Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until liquid has reduced slightly. Remove from heat and set aside until cooled to room temperature.
3.

Arrange zucchini skin on a serving platter. Top with goat’s curd, scatter with dill and serve with pita and lemon wedges.