Katsis Kishuim

Name: Katsis Kishuim (Israeli Courgette Pate)
Cuisine: Israel
Ingredients: 1 medium onion; 1 tbsp olive oil; 2 medium courgettes; 1-2 tbsp coconut or rapeseed oil; 1-2 tbsp coconut or rapeseed oil; ½ tbsp butter; ½ tsp fine sea salt; 10 grinds of black pepper; pinch of cayenne or paprika; large sprig of parsley; 2 hard-boiled eggs; sumac or paprika; sumac or paprika; sumac or paprika; sea salt flakes

Israeli Courgette Pate

Preparation info

Serves:
8

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

A delicious alternative to traditional chopped liver. The secret is to bring out the wonderful “umami” flavour of the vegetables by caramelising them until they’re a rich, deep brown, the onions by patient braising, the courgettes by quick sautéing.

Ingredients

1 medium onion
1 tbsp olive oil
2 medium courgettes
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Asia
Israel
Lunch
Starter
Vegetarian
Gluten-free
Jewish

Method

Peel and thinly slice the onion. Heat a tablespoon of the oil in a heavy non-stick sauté pan, add the onion and a pinch of salt, then cook gently, covered, until very soft and golden, about 10 minutes. Uncover and cook for another 8-10 minutes, stirring from time to time, until the onions are a rich golden brown but still soft.

While the onions are cooking, trim and slice the courgettes