Mafghoussa

There are many different versions of mafghoussa: some are made with tomatoes and laban jameed (salted and dried yoghurt), while others are made with olive oil, as here. I often make mafghoussa when I core courgettes to stuff them, but you could also use chopped courgettes – the taste is slightly different, though. Mafghoussa is always served cold or at room temperature

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