1870. Arabian Courgette Casserole

This courgette casserole is a total mish mash of the best element from yogurt stuffed courgettes and lasagne. The yogurt sauce is replaced with a light beshamel, and the pasta sheets with semi-boiled courgettes. In typical Arabian form, serve with a side of vermicelli rice.

Ingredients:

1.5 kg courgettes

2 onions, chopped

2 cloves of garlic, grated

700g minced meat

1tsp salt

1/2 tsp black pepper

1 tsp paprika

1/4 tsp seven spice

3 Tbsp tomato paste

2 Tbsp pepper paste, optional

2 Tbsp olive oil

2 Tbsp flour

1 liter milk

1 tsp salt

sprinkle of nutmeg, optional

200g grated mozzarella cheese

Method:

Trim the top and bottom of the washed courgettes, then cut lengthwise into 0.5cm thick slices. Boil the courgette slices for 8 to 10 minutes in lightly salted water, drain, set aside.

Make the meat: saute the minced meat and the onion together until the meat starts to brown and the onion softens. Add the grated garlic and saute just until fragrant, then add the tomato paste, pepper paste if using, salt, pepper, paprika, and seven spices. Reduce heat and cook for 10 minutes more until most of the juices evaporate; set aside.

Make the sauce: in a large saucepan, stir the olive oil and the flour together over medium high heat until the raw edge of the flour cooks off. Drizzle in the milk, whisking all the while, until incorporated with no lumps. Add the salt and nutmeg if using, and continue to whisk until sauce is thickened and coats the back of a spoon.

Layer a casserole dish as follows: 1/3 of the sauce, top with half or the courgette slices, top with half of the cooked meat, and repeat, finishing with a final layer of the sauce. Sprinkle the cheese over the top and bake in a 375F preheated oven for about 40 minutes until bubbly and cheese is golden brown. Serve with a side of vermicelli rice.

صحة و عافية