Courgette and feta ijeh (Arabic frittata)

• doses: 6 servings
• tempo ativo: 20 minutes
• tempo total: 1 hour 20 minutes

Ingredientes

2 large courgettes (about 700g), trimmed and coarsely grated

Salt and black pepper

1 red pepper (about 120g), pith and seeds discarded, flesh finely chopped

Olive oil

1 small onion (80g), peeled and finely chopped

3 spring onions (45g), trimmed and finely chopped

3 garlic cloves peeled and crushed

25g flat-leaf parsley finely chopped

20g fresh dill finely chopped

4 large eggs lightly beaten

200g feta crumbled

100g plain flour

1tsp baking powder

300g Greek-style yoghurt

2tbsp olive oil

1tbsp lemon juice

1 small garlic clove peeled and crushed

¼ dried mint

¼ aleppo chilli flakes

⅓ salt

Instruções

Heat the oven to 200C (180C fan)/390F/gas mark 6 and line the base and sides of a 26 cm round baking dish with parchment paper

Put the grated courgette in a colander, sprinkle with one teaspoon of salt and leave for 10 minutes

Using a clean tea towel, squeeze out as much moisture from the courgettes as you can, then put them in a large mixing bowl

Squeeze out the excess moisture from the red pepper, too, then add them to the bowl

Add all the remaining ingredients, along with three quarters of a teaspoon of salt and a good grind of black pepper, and combine well using your hands

Transfer the mixture to the prepared dish and smooth the top with the back of the spoon

Bake for 50 minutes, until golden brown, then leave to rest for 15 minutes

To make the mint yoghurt, mix the yoghurt in a medium bowl with the rest of the ingredients, until well combined

Set aside

Once the ijeh has cooled, cut it into slices and serve warm or at room temperature with the mint yoghurt and fruit, red onion and rocket salad(below)