“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).

5 large zucchinis
100 g goat’s yoghurt
100 g Labane
30 g pine nuts
A pinch of chilli flakes
1 teaspoon lemon juice
4 roasted garlic cloves
1 teaspoon Zaatar
1/2 teaspoon sumac
2- 3 tablespoons olive oil
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. Or you can char grill it on an open BBQ. 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 colander to drain. You can also scoop out the flesh with the spoon. Set zucchini aside.

Meanwhile, dry roast the pine nut until nuts turns golden brown, stirring in lemon juice and chilli flakes and set aside. Place goat yoghurt and Labanè in a bowl, sprinkle with olive oil and season with salt and pepper.


To serve, put the zucchini in a bowl and add garlic, sea salt and a grind of black pepper. Gently mash the zucchini flesh coarsely with a fork and then spread it out on a serving platter. Spoon the yoghurt Labanè mix on top, followed by a drizzle of the warm pine nut chilli mix. 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.

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