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5.0 from 3 votes

Ajlouk Qura'a (Zucchini Ajlouk)

Ajlouk Qura'a (zucchini ajlouk) is a salad made from cooked zucchini that are mashed along with some wonderful Tunisian spice mix, harissa, peppers, garlic and olive oil. It is traditionally served as an appetizer as a part of a kemia.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 people
Course: Appetizer
Cuisine: Tunisian , North African , Vegan

Ingredients

  • 5 zucchini
  • 1 small red bell pepper , cut in half and seeded
  • 4 cloves garlic
  • 1 teaspoon paprika
  • ½ teaspoon ground caraway
  • 1 tablespoon ground coriander
  • 1 tablespoon harissa
  • 1 lemon
  • salt
  • 4 tablespoons olive oil
Equipment
  • Colander

Instructions

    Cup of Yum
  1. Peel the zucchini, by alternating stripes of unpeeled skin.
  2. Cut in half, place in a large saucepan and cover with salted boiling water.
  3. Cook covered for about 20 minutes over medium-high heat.
  4. Halfway through cooking, add 2 cloves of garlic, halved and the red bell pepper. You can also steam everything.
  5. Drain well in a colander to extract all the water.
  6. If needed, squeeze the zucchini lightly by hand to get rid of their water.
  7. Remove the skin of the red bell pepper.
  8. In a salad bowl, mash the zucchini, garlic and pepper with a fork or with the help of a potato masher.
  9. Squeeze the remaining garlic cloves and add them.
  10. Add lemon juice, salt, harissa, paprika, caraway, coriander and olive oil. Mix well and adjust the seasoning if necessary.
  11. Serve cold or at room temperature.

Notes

  • Suggestions:
  • Variations:
  • Slightly press the vegetables before mashing them to remove any excess water present inside. Otherwise it might make the dish runny.
  • Make the ajlouk ahead and let it rest for some time before serving. This helps in proper absorption of the seasoning and in turn highlighting the flavor.
  • Add the salt just before serving. Again, it prevents the dish from becoming too runny.
  • Ajlouk can also be prepared with carrot, eggplant and pumpkin instead of zucchini to make other variations like ajlouk de carrotes and ajlouk d'aubergine.