This week we made Courgette, Rice, and Tahini Bake followed up with baklava.  Baklava was new to a lot of the us but we all agreed it is delicious and rolling them up was quite therapeutic!



Courgette, Rice & Tahini Bake


Three big courgettes or aubergine

One big onion – chopped

Two medium sized tomatoes- chopped

Five cloves of garlic peeled and crushed

Two squeezed lemons


Salt and black pepper

One big spoon of tomato paste

A cup of hot water



One cup of cooked rice



Chop courgettes into slices, place on a baking try, drizzle with oil and salt, and roast for 30 min or until they get golden brown on 200 degrees.

Get a medium seized pan, add oil, the chopped onion and tomatoes, 4 cloves of crushed garlic, salt and pepper, tomato paste and hot water. Sauté together until they’re soft and well-integrated.

Get a bowl and add 1 garlic clove, 5 tablespoons of tahini, 7 tablespoons of yogurt, squeezed lemon and sprinkle of salt. Mix well.

Get a deep baking dish, add the rice at then a layer of courgettes then the tomato sauce, then another layer of courgette and then the tahini yogurt sauce on top, garnish with parsley.

Bake for 5-10 minutes. Serve hot. Enjoy!