Mousakka

*Be warned, this is not a “genuine” Mousakka, the real one has Aubergines in it which I can’t stand.

When I first read this recipe I was really worried about the combination of flavours, each in any other dish wouldn’t have bothered me, but mint with tomatoes? Upon tasting, I found it surprisingly familiar and comforting. The mint isn’t overpowering and it’s something I can easily imagine my whole family eating, though we have never eaten much in the way of Middle Eastern cuisine.

Mint is another herb I have tended to shy away from, I think it’s because growing up we had mint and violets in every corner of our garden (That’s the thing with mint, if requires strong discipline) and yet my parents never used it in cooking so I grew up thinking it was nothing special. When we moved into our new place a lot of my herbs died from neglect in those busy moving days, which dramatically reduced my scope for culinary experimentation. Imagine my joy when I wandered into the garden one dewy morn and saw some cheeky mint peeping under my fence from the neighbour’s yard.

500g minced beef (heart smart, naturally)

3 cloves garlic, minced

a handful of mint leaves, finely chopped

400mL passata

200g Greek yoghurt

2 zucchinis

Brown the mince in a casserole dish over medium heat. Add the mint and garlic and stir for a few minutes then add the passata. Cook this over a low-medium heat, uncovered, until the sauce has reduced right down.

While your sauce is reducing, slice the zucchinis into long thing strips and grill for a couple of minutes, until they’re nice and floppy, but not falling apart. I do mine in a George Forman grill, but you could easily do them in a non-stick fry pan or under the grill.

Stir the yoghurt through the mince sauce and then layer the meat and zucchini in a shallow dish like a lasagne. Bake in a moderate oven for about 20 minutes, then serve.

Tonight I’m serving mine with Lebanese bread and honey carrots.