ReceptnaptárRecipes › Middle East & Caucasus › Lunch
Mutabbal kousa (roasted courgette and tahini cream)
A lighter, summery cousin of baba ganoush from Lebanon and Syria: roasted courgette with tahini, yoghurt, lemon and garlic. A creamy, mild meze.
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Method
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- Halve the courgettes lengthwise, and brush the cut side with oil.
- Roast cut-side up in a 220°C oven or under the grill for 25-30 minutes, until very soft and browned in places.
- Let cool to lukewarm, then drain in a sieve for 10 minutes, and squeeze out a little.
- Mash roughly with a fork or knife.
- Stir in the tahini, yoghurt, lemon juice, garlic and salt.
- Spread onto a plate, drizzle with olive oil, sprinkle with mint and sumac. Serve with pita.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Drain the courgette thoroughly, or the cream will turn watery.
- Smokier if roasted on a grill.
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