“Mama ghanush” funny as its sounds ( inspired by Baba Ganush) is made with zucchini or squash. The best way is to broil in the oven or better char-grill on the BBQ for the smoky flavour. This resulting in creamy and smooth dip dressed with goat yoghurt and Labane dressing, drizzled with extra virgin olive oil. Garnished with roasted pine nuts, sumac, flaked chillies and dill ( or Zaatar).

6 large zucchinis
100 g yoghurt or goat yoghurt
250 g labane
40 g pine nuts
A pinch of chilli flakes
1 teaspoon lemon juice
4 roasted garlic cloves, mashed
2 tablespoons olive oil
1 tablespoon za’atar
Pinch of sumac
Sea salt & black pepper to taste
Few sprigs dill

Preheat the grill to its highest setting (250 C).

Place the zucchini on a baking tray lined with baking paper and grill for 30 minutes. Turning twice during the cooking, until the skin crisps and blister brown black like. Remove from the grill and, once cool enough to handle, peel off the zucchini skin and set the flesh aside in a colander to drain. You can also scoop out the flesh with the spoon. Set zucchini aside.

Place yoghurt, labanè and mashed garlic in a bowl, stirring in lemon juice and chilli flakes and mix well till combined or until consistency is creamy. Season with salt and pepper.

Meanwhile, dry roast the pine nut until nuts turns golden brown. Set aside

To serve, place the zucchini flesh in a serving platter, drizzle with olive oil and season with sea salt and ground black pepper. Gently mash the zucchini flesh coarsely with a fork and then spread it out on the platter. Spoon the yoghurt labanè mix on top and spread it all over the zucchini flesh. Spread the pine nut and finish with a sprinkle of Zaatar, drizzle of olive oil and garnish with dill.

Serve at once with crusty bread, or a banquet with rice and lentils.