Kousa
Serves 4
Ingredients
- 100ml olive oil
- 3 courgettes, cubed
- 1 garlic clove, crushed
- juice of 1 lemon
- 3 tbsp tahini
- 2 tbsp yogurt
- 1 fresh green chilli, chopped
- 2 tsp dried mint
- pomegranate seeds, to serve
- salt
Instructions
- Heat the oil in a pan and sauté the courgettes with 1 teaspoon of salt. Once they have turned a golden caramel colour, remove from the heat and place them in a sieve to drain any excess water.
- Smash the courgettes in a bowl with a fork, or pulse them in a food processor – you want a chunky texture, not super smooth. Add the garlic, lemon juice, tahini and yogurt and check for seasoning – add a little more salt, if desired.
- Add the chilli and 1 teaspoon of dried mint, mix to combine and place in the fridge to set. Garnish with the pomegranate seeds and remaining mint, and serve with warm toasted pita bread or taboon bread.
Mutabbal
Serves 4–6
Ingredients
- 2 large aubergines
- 1 large serving spoon tahini
- 2-3 tbsp Greek yogurt
- juice of 2 lemons
- 1 garlic clove, crushed
- 2 tablespoons
- salt
- 1 green chilli, chopped
- olive oil, for drizzling
- pomegranate seeds, to serve
Instructions
- Begin by searing the aubergines. Drizzle with salt and olive oil and either cook for 30 minutes in an oven preheated to its highest setting until they are charred; or hold over a gas flame until you see the skin scorch all over – this way is quite quick, so use your judgement and take care. It is important to scorch the aubergine from the outside to get the smoky flavour.
- Once the aubergines are soft and browned, open the skin, scoop out the flesh and chop into smaller pieces. Put it in a sieve and leave to allow the excess water to drain away for about 5 minutes.
- Put the chopped aubergine in a bowl and add the tahini, yogurt, lemon juice, garlic and salt. Mix it all together and taste to see if you need any more salt or yogurt – it is really down to personal taste.
- Add the chilli and mix through – I usually add it at the end as I don’t like it to overpower the dish.
- Drizzle with some olive oil and top with pomegranate seeds to serve. I usually eat this with Kubbeh Bil Saniyeh.
