Courgettes, garlic and yoghurt (M‘tawaneh) from Falastin: A Cookbook (page 122) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on November 07, 2022

    My partner liked it even though it had zucchini. Have to prep in advance to get the cooked zucchini cool before adding the yogurt. I cooked the garlic with the onions.

  • jenburkholder on August 16, 2021

    This was fine, but we found it to be too garlicky (and we like garlic)! It was better after sitting in the fridge overnight, but still not a winner for us. Flavors didn’t mesh well IMO.

  • cultus.girl on August 01, 2021

    Terrific flavours in this one and agreed the pink peppercorns make it special. The only comment I would make is one garlic clove probably enough as it is raw not cooked.

  • Apollonia on April 02, 2021

    So great, and as others have noted, the pink peppercorn is really the star. Don't be tempted to leave it out. We'll be making (and eating) again.

  • KarinaFrancis on August 09, 2020

    I was totally unprepared for how good this was considering how simple it was to put together and how few ingredients it took. I’ll be making this again! Update: I finally found pink peppercorns - wow they really did make a difference!

  • Foodycat on July 05, 2020

    I did a bit of a half-arsed job. I only had fresh mint, not enough yoghurt and no pink peppercorns (so I used white), but it was still absolutely delicious, and definitely one to go back to. We had it with grilled lamb chops and it was just lovely.

  • Astrid5555 on June 23, 2020

    The pink peppercorns add a surprising touch to an already delicious dip that will become a regular staple when zucchini are in season. Delicious!

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