Chunky courgette and tomato salad

Name: Chunky courgette and tomato salad (Mafghoussa)
Yield: Serves six
Cuisine: Palestinian
Ingredients: 1 lemon: finely grate the zest to get 1 tsp, then juice to get 2 tbsp; 1 tbsp date molasses, plus 2 tsp extra to serve; 300 g Greek-style yoghurt; 1 large garlic clove, peeled and crushed; 5 large very ripe tomatoes (800 g), cut in half widthways; 3 tbsp olive oil; 1 kg courgettes (either 10 small pale green ones, ideally, or 5 large darker green ones), trimmed and sliced in half lengthways (or quartered lengthways, if large); 1 kg courgettes (either 10 small pale green ones, ideally, or 5 large darker green ones), trimmed and sliced in half lengthways (or quartered lengthways, if large); 1 kg courgettes (either 10 small pale green ones, ideally, or 5 large darker green ones), trimmed and sliced in half lengthways (or quartered lengthways, if large); Salt and black pepper; Salt and black pepper; 15 g parsley, roughly chopped, plus 1 tbsp chopped parsley, to serve; 15 g parsley, roughly chopped, plus 1 tbsp chopped parsley, to serve; 5 g mint leaves, roughly chopped, plus 1 tbsp picked small leaves, to serve; 2 red chillies, deseeded and finely chopped

Mafghoussa

Preparation info

Serves
six

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Mafghoussa, meaning ‘mashed’ in Arabic, is more of a spread than a salad. We’ve kept our version nice and chunky but, if you want a spread, the vegetables can be lightly crushed. Either way, it’s delicious as it is – spooned up with some pita – or served alongside all sorts of grilled meats, rice dishes and other salads. Some lightly toasted and roughly chopped walnuts mixed through are also a really nice addition.

The vegetables for mafghoussa are traditionally burnt on the embers

Ingredients

Asia
Palestine
Vegetarian
Summer
Gluten-free

Ingredients

Method