1 T olive oil
2 medium onions, chopped
4 cloves garlic, peeled and crushed
1 1/2 lb potatoes, peeled, 1 dice
1 lb zucchini,1/2 dice
1 lb carrots, peeled, 1/2 dice
2 1/2 t salt
8 c water
4 T coriander leaves, finely chopped
4 T zhug, to taste
2 T hulbah, to taste
1. Heat oil in a saucepan, then saute onions and garlic for about 10 minutes. Add potatoes, zucchini, carrots, salt and water, then bring to a boil.
2. Cover and cook over medium heat for 40 minutes or until vegetables are well cooked. Stir in coriander, zhug, and hulbah. Serve immediately with toasted pita bread, each diner adding bread to taste.