Gazan Smashed Avocados
Source: Yasmin Khan, author of Zaitoun
This recipe was demonstrated for CUESA’s Market to Table program on February 16, 2019. Reprinted from Zaitoun: Recipes from the Palestinian Kitchen, with permission of W. W. Norton, Inc.
Avocados grow throughout the Gaza Strip and in this recipe they are paired with garlic and green chili for a spicy side dish. Use the ripest avocados you can find, as those will give the creamiest results.
Serves 4 as part of a spread
2 Hass avocados
1 clove garlic, crushed
1 green chili, finely chopped
Juice of ½ lemon, or to taste
2 tablespoons Greek yogurt or labneh
2 tablespoons extra virgin olive oil, plus more to serve
¾ teaspoon sea salt, plus more to taste
½ teaspoon freshly ground black pepper
1 teaspoon sesame seeds, for garnishing
Sumac, for garnishing
Halve avocados lengthways, remove pits, then spoon the flesh into a bowl and mash with a fork. You want some texture, so don’t feel the need to get it completely smooth. Add the remaining ingredients except the sesame seeds and sumac, stirring well. Taste and adjust the seasoning, adding a touch more lemon juice or salt as you prefer, then sprinkle with sesame seeds and sumac and drizzle with olive oil. Serve immediately.
Photo by Matt Russell.