This dish was brought to the Ottoman Empire by the Sephardic Jews who migrated to Anatolia when they were expelled from Spain in the sixteenth century. Some of their descendants lived in my apartment block in Istanbul when I was growing up, and sometimes I was lucky enough to be invited to dinner when they made kaskarikas. They tossed zucchini skins with almonds and pine nuts, and served yoğurt on the side. I decided to make it a more complete salad in this version, adding goat’s cheese.
Cut the zucchini skins into
Serve in a salad bowl with slivered almonds, and a dollop of soft goat’s cheese.
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