Kishuim Spread from Israel

My first encounter with kishuim spread was when I visited a friend in Israel and instantly fell in love.  I knew that the minute my holiday was over I'd be in my kitchen trying to recreate the spread.  You can serve this as a spread on bread, with pita or even as a side with a barbecue.  It is extremely versatile and unbelievably delicious.

1 large zucchini or punnet of small zuchinni
3 tablespoons olive oil
2 onions finely sliced
2 garlic cloves finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sugar
1 teaspoon soy sauce
1 cup mayonnaise or Greek yoghurt
2 tablespoons lemon juice
1 tablespoon dried cilantro
Grate the zucchini leaving the skin on.  Put the olive oil into a pan and saute the onions and the garlic.  When it is soft and translucent add the grated zucchini. Saute until it is very soft.  Add the salt, pepper, sugar and soy sauce.  Saute for another 2-3 minutes.  Remove from the heat and empty out the contents of the pan into a bowl.  Add the rest of the ingredients and mix it all together
Cindy Vine is a South African currently living and working in Kyiv in Ukraine.  She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B.  All her books are available on Amazon in both print and Kindle format. http://cindyvine.com