I’ve not got around to reviewing it yet, but about a week ago I went back to Mimouza restaurant in Shepherds Bush. I love most of the food here and as usual was unsure on  what to have for a starter. Goon decded he wanted bastilla (probably my favourite) so I was torn between the merguez and the zaalouka (a mixture of aubergine, tomato and coriander.) I decided to have the merguez but a couple of days later I found I was still craving zaalouka.

Now that surely is something that doesn’t happen very often. Nevertheless I really wanted zaalouka and by last Thursday, I couldn’t take it any more. I needed to at least try and make my own.

I’m not really one for making starters for midweek meals, so I decided the zaalouka would have to be a side dish for something. I also had a spaghetti squash that needed using up so I decided use them both as acompaniments to some lamb kebabs. 

I made the kebabs by lightly griddling chunks of lamb leg steak (which had been marinating in harissa for a few hours) and skewering them with aubergine and yellow pepper which had been griled with lots of olive oil and garlic. I served these on top of the zaalouka, which was made by simply pan frying aubergine and onion  then simmering these with plenty of tomato, lots of ground cumin, coriander seed and garlic and freshly chopped coriander with just a hint of turneric.

I had some chilli oil for dipping too.

This was the first time I’d tried spaghetti squash. I have to admit the whole ’squash-turning-to-spaghetti’ thing is very exciting. Ok, I didn’t love the flavour and texture quite as much as pasta type spaghetti, but it was still damn good. I tossed it in olive oil, cumin, grond coriander and cinnamon to make it an appropriate side dish to the kebab-zaalouka combination.

The only problem was i did’t realise quite how much it would make. We still have left-over squash in the fridge. :/

Hmm… maybe I should have de-speckled that photo.

Anyone for lots of leftover squash?