Refugee Food Festival recipe: zucchini dip

A culinary journey that tantalizes the senses through a multitude of savors, scents and colors. At home, too, discover new culinary horizons with the traditional Syrian recipes of Chef Hadil Jlilati who participated in the Refugee Food Festival in an Ansamble restaurant in Rennes on October 22.

Ingredients for 4 to 6 persons:
  • 600 g of zucchini
  • 200 g of Greek yogurt
  • 2 cloves of garlic
  • 1 to 2 squeezed lemons
  • 2 tablespoons of tahini
  • 1/2 teaspoon of ground cumin
  • Fresh parsley and ground paprika (to be sprinkled for decoration purposes)

1. Roast the zucchini at 220° C to drain off their vegetable water 

2. Chop the zucchini into large chunks and drain so as to remove as much water as possible

3. Finely chop the garlic

4. Squeeze the lemon

5. Mix the tahini in with the yogurt

6. Add all the ingredients together

7. Mix until homogeneous


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