Recipes/Courgette Gratin

Courgette Gratin

Linda Dangoor · From The Tigris To The Thames

A summer dish that is very popular and homely all over France. Every household makes this dish during the hot summer months when there is an abundance of courgettes. The courgettes are sometimes sliced, grated or cubed, then steamed, stir-fried or blanched in water or milk, before being coated with a mixture of eggs, cream or crème fraîche and grated cheese. I make this dish with a breadcrumb gratin top very often. I serve it warm or cold with a simple salad on the side.

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The name for this Sabbath dish - T'Beet - comes from the Arabic tabayit which means to stay overnight, which is how long t'beet used to be cooked. This is my grandmother's recipe which my mother continues to use when making her delicious t'beet. It is the traditional way to make this sumptuous dish. It might seem a lengthy process at first but you'll soon get the hang of it. The chicken is cooked first, then the rice is added and cooked together with the chicken. It is worth the effort and makes a spectacular party dish. To get the best flavour, I recommend a free range mature boiler chicken which is an older bird than the usual roaster. Its taste is deeper and meatier. A free range roaster will do too.

Courgette Gratin

Makes

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