This Community Recipe is Berna’s Kashkarikas: Zucchini Peels with Sour Tomato. This classic Turkish-Sephardic dish made from thickly sliced zucchini peels is full of texture and flavor. With only 5 ingredients, this simple dish is traditionally eaten cold as a side dish.
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All about Berna
Berna was born in Istanbul, where she still lives today. Her mom is a Sephardic jew, and Sephardic food is the foundation of Berna’s gastronomic style. She loves the simplicity of the cuisine and the way the taste of the ingredients is maintained in the final dish.
These days, Berna is studying for a Masters in Anthropology. Meanwhile, she shares Sephardic recipes — mostly modified — via her Instagram account @merenda_kitchen, in Turkish and English. She also makes handmade cards which you can see at @luzya_online. In short, these days Berna is enjoying working intensely on all her interests.
Berna’s cooking style
Berna cooks instinctively. Usually, after reading a recipe, she starts to cook and flow with the ingredients. Often, her dishes turn out slightly different from the original recipe, but Berna generally finds this creatively satisfying.
These cookbooks are Berna’s recommended Sephardic recipe sources:
Kashkarikas: a classic dish
This classic Sephardic dish is a side made with zucchini peels. It is cooked but usually eaten as a cold side dish. Although it is usually served as a side, there’s no reason it can’t be a main. It is a surprising dish for lots of people since they don’t expect a dish with zucchini peels.
Tips for making Berna’s Kashkarikas
- If your tomatoes are very juicy, you won’t need any extra liquid. It’s important to check while cooking, and add a little boiling water as necessary.
- Garlic isn’t used In the original recipe, but Berna added it since it compliments the zucchini and tomatoes so well.
- Berna’s recipes calls for fresh tomato, but tomato paste can be used instead, and will give a more intense flavor. If you do make this substitution, you’ll need to add extra water.
- A wide pot is best for making this dish, to ensure the zucchini peels cook nicely.
- You can add dill during cooking for extra flavor, or simply garnish before serving.
- Squeeze lemon juice over the finished dish if you want an extra sour and fresh edge.
2 medium tomatoes (around 350g)
3 tbsp olive oil
3 garlic cloves
Salt and pepper to taste
5–6 dill sprigs for garnish
Thickly peel the zucchinis, about 0.5 cm thick. Set aside the centre of the zucchini to use in other dishes, such as dips and baking.
Cut the zucchini peels into pieces about 2cm long. Set aside.
Grate the tomatoes into a small bowl and set aside.
Saute the garlic cloves whole in olive oil for 3-4 minutes.
Add the grated tomatoes to the pan and cook until the mixture bubbles, around 3-4 minutes.
Add the zucchini peel pieces, salt and black pepper. Stir and cover with a lid.
Cook on high heat for around 5 minutes, reduce to low and continue to cook for 20 minutes. Stir occasionally and add a little boiling water if needed.
Allow the cooked Kashkarikas to cool and serve at room temperature, garnished with a sprinkling of fresh dill.
More Community Recipes
Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community. Since you’ve read Berna’s, do you feel inspired to share your own recipe? Don’t forget to get in touch to share your vegan recipe too!
Check out these other recipes from our community: