Baby Zucchini in Kashk and Mint 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Ethnic Market Scout May 7, 2014

Kashk, or kishk, is whey cheese that's available in either dried balls or in liquid form in Middle Eastern markets. In this recipe we use the liquid kashk as an easy sauce that adds immediate, assertive umami to the dish.

There's no need for added salt in the dish, as the kashk tends to be salty.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1/4 cup olive oil
  • 1 1/2 pounds whole baby zucchini (may substitute regular zucchini, cut into thin rounds)
  • 1/2 cup liquid kashk (see headnote)
  • 1/4 cup boiling water
  • 1/4 cup chopped scallions, green parts only, for garnish (optional)
  • 1/4 cup chopped mint leaves, for garnish


Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, carefully add one layer (about half) of the zucchini; they will cause the oil to splatter. Fry for 3 to 5 minutes, rotating or flipping to lightly brown on both sides, watching them carefully to avoid overcooking. Transfer to a bowl and repeat with the remaining zucchini; no need to add oil.

Once all the zucchini are fried, drain the oil from the skillet then return all the zucchini to the skillet, over medium-low heat.

Combine the kashk and boiling water in a liquid measuring cup, then pour over the zucchini. Once the mixture just starts to bubble, remove from the heat.

Sprinkle with scallions, if using, and chopped mint. Serve right away.

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Recipe Source

From Vered Guttman, Washington caterer and food blogger for

Tested by Bonnie S. Benwick.

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