Squash Salad


Select small green marrow or zucchini type squash. Cook under pressure for 12 minutes. Slice into one-half inch slices. Mix gently with a dressing of lemon juice, olive oil, crushed garlic and finely chopped parsley. Serve tepid. Squash may be sliced before cooking and the time under pressure reduced to eight minutes; however, the vegetable is apt to lose its shape and become less attractive when sliced before cooking.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)