Marrow and chickpeas cooked in yoghurt

Kousa bil laban

Preparation info
  • Serves


    to six
    • Difficulty


Appears in

By Sami Tamimi and Tara Wigley

Published 2020

  • About

Cooking vegetables in yoghurt is common all over Palestine but particularly characteristic in the north, due to the Syrian and Lebanese influence. Cooking things in a sauce of yoghurt (rather than, say, a tomato sauce) happens due to practical reasons – there is so much yoghurt around that it’s a building block of the traditional cuisine – but, also, because it’s such a good way to enrich a dish and make it luxurious. Here, for example, two thoroughly humble ingredients – chickpeas and marr