M’tawaneh is, traditionally, made with the scooped-out flesh of courgettes after they’ve been hollowed in order to be stuffed. Here, however, we’re short-cutting the process by starting with the whole courgette, skin and all. It has a bit more texture as a result, which we love, making it more of a veggie side or condiment than a completely smooth dip. The result is rich, light and comforting all at once.
Serve this either as it is, scooped up with some warm pita for a light lunch w