Levantine cuisine · Vegetable Dishes

Mtabbal Kousa

Roasted zucchini blended into a creamy purée with tahini, yogurt and garlic.

Ingredients · for 4 servings

• 800 g zucchini
• 3 tbsp tahini
• 150 g yogurt
• 3 cloves of garlic
• 1 lemon
• 4 tbsp olive oil
• 1/2 bunch mint
• 1 tsp sumac
• Salt, pepper

Instructions

1. Preheat the oven to 220 °C top/bottom heat, halve the zucchini lengthwise, brush the cut sides with 2 tbsp olive oil and salt lightly.
2. Bake the halves cut side up for 25–30 min. until soft and with dark roasted spots.
3. Roughly chop the cooled zucchini and let it drain in a sieve for 10 min. so the purée doesn't turn watery.
4. Mash the zucchini with tahini, yogurt, the finely grated garlic and the lemon juice with a fork into a still slightly chunky purée.
5. Season with salt and pepper and chill for at least 20 min. so the garlic mellows.
6. Spread on a flat plate, pressing a hollow with the back of a spoon, fill with the remaining olive oil, sprinkle with sumac and chopped mint, and serve with flatbread.