View my step-by-step video (coming Saturday)
Mutabal Kousa is similar to Baba Ghanouj but is made using Courgette, Zucchini or Squash. Move over Hummus, it’s time for something different. Earlier this month I took an all day workshop at the the Deppanuer’s project Newcomer Kitchen. Here Syrian women use the kitchen space each week to create meals for sale. The profits are shared aong the family. They not only get to make a small earning but they also get to have some fun in the kitchen and make new friends. On Thanksgiving Monday, they offered an all day workshop and I didn’t hesitate to sign up to spend my day with these amazing women learning their home style Syrian cooking. We made many dishes, but one that stood out was Stuffed Zucchini or Kousa Mahshi. What I loved about this recipe is that there is no wastage as the leftover Zucchini is turned into a delicious dip.
I’m not that fond of Zucchini but sautéed in garlic and folded into yogurt and tahini paste is definitely appealing. It’s garnished with Parsley and Pomegranate seeds and the burst if sweetness in your mouth against the creaminess of the dip really make it pop.
- 1 cup Zucchini flesh
- 2 Cloves crushed Garlic
- 1 tbsp Olive oil
- 1/2 cup Yogurt
- 1/2 cup Tahini paste
- Juice of 1/2 a lemon
- 1/2 tsp Sumac
- Salt & Pepper
- Garnish – Sprinking Sumac, Aleppo peppers, Pomegranate seeds & chopped Parsley
- Chop the Zucchini flesh if required and squeeze through a sieve
- Fry the Garlic in Olive Oil and add the Zucchini and leave to caramelize. Cool
- Mix together the Yogurt, Tahini, Lemon juice, Sumac, Salt & Pepper
- Fold in the sautéed Zucchini and mix