MUTABAL
Provided by Rawia Bishara
Categories Tomato Side Vegetarian Backyard BBQ Eggplant Grill Grill/Barbecue Vegan Lemon Juice Chile Pepper Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Prepare a charcoal or gas grill for grilling over high heat, or turn 3 gas burners to high. Place the eggplants directly onto the coals or flame and grill, using tongs to turn them as the skin chars, until blackened all over. Set aside to cool.
- Alternatively, roast the eggplant in the oven. Preheat the oven to 400°F and line a baking sheet with aluminum foil. Pierce the eggplants in a few places with a sharp knife, place them on the prepared baking sheet and roast, turning every 5 minutes or so, until the skin is blistered and begins to crack all over. Set aside to cool.
- Slice the eggplants in half lengthwise and scoop out the flesh, transferring it directly to a strainer to allow the liquid to release.
- Meanwhile, in a medium bowl, combine the tomatoes with the chile peppers, if using, garlic, shallot, 1/2 cup parsley, 3 tablespoons oil, lemon juice, cumin, pepper and salt. Add the drained eggplant and mix together with a fork. Transfer the eggplant mixture to a serving bowl and drizzle with the remaining 3 tablespoons oil. Garnish with the remaining parsley and surround with the cucumber slices.
MUTABBAL SILIK (CHARD-TAHINI DIP)
Mutabbal Silik is a Swiss chard and tahini dip that's not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.
Provided by Reem Assil
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Remove the tough ends of the chard stalks and reserve for another use. (It's okay for some stems to remain.)Rinse the chard and blanch it in boiling water for about 2 minutes or until tender. The leaves should pluck easily from the stalks but still hold together. Drain and run under cold water to stop the cooking process. Squeeze well with your hands to remove excess water.
- Chop the chard and add it to a food processor along with the garlic, lemon juice and zest, salt, and oil to make a smooth paste. Blend at medium speed until the leaves form small pesto-like flecks. Drizzle in the tahini and pulse until it's a uniform pale green color. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste.
- When ready to serve, scoop the chard mixture onto a serving plate, drizzle it with the oil, and garnish with the sumac and Aleppo pepper.
MUTABBAL SHAMANDAR (BEET-TAHINI DIP)
This spread starts off sweet, then gets a little spicy. Mutabbal Shamandar is made with beets and nutty tahini. Serve with pita for dipping.
Provided by Reem Assil
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
- For this next step, I save old towels I don't mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
- Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
- When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.
MUTABBAL (EGGPLANT SALAD)
There are a variety of eggplant salads in Palestinian cuisine, but this is one which you will find in every restaurant as part of the traditional "Meza".
Provided by Palis Favorites
Categories Vegetable
Time 1h
Yield 1 Mutabbal, 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the head of the eggplants, and make two horizontal incisions with the knife on each side of the eggplant.
- Place the eggplants under the grill for 30 minutes, until the skin is almost burnt. In the meantime, mix the two tablespoons of Tehina with the lemon juice until it becomes a smooth light beige uniform paste.
- Remove the eggplants, and place them on a plate.
- Bring a deep dish and open up the eggplants.
- Start removing the inside of the eggplants and placing it in the deep dish. Make sure you don't take any of the skin.
- The insides of the eggplant will be slightly watery, so mix it with a fork which would at the same time cut it into smaller pieces, almost a paste though not uniform in any way.
- Add the Tehina paste and mix well with the fork.
- Crush the garlic cloves with the chili pepper and add to the mixture.
- Mix well. Add salt and olive oil to taste.
MUTABAL (EGGPLANT-TAHINI DIP)
Not to be mistaken for baba ghanouj, mutabal is a dip that leans on spices rather than citrus for its flavor. Serve with pita and raw vegetables for dipping.
Provided by Reem Assil
Yield Makes 2 cups
Number Of Ingredients 12
Steps:
- Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every 5 minutes, until the globes are completely blackened, about 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
- Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
- In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
- When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
- Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
- When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.
More about "mutabbal recipes"
MUTABBAL (EGGPLANT DIP) - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (7)Total Time 20 minsCategory AppetisersCalories 76 per serving
- First you need to roast the eggplant by placing it directly over the fire on your stove top. Roast it for about 15 minutes by turning it from side to side until it's black and the pulp is soft and tender.
- Once the eggplant is done, you need to peel off the skin, and then mash it using a fork or a potato masher.
- Add minced garlic, salt, and juice of a lemon, mix. Then add the Tahini sauce (which is made by mixing the tahini paste with cold water and lemon juice - unless you have used all of the juice in the previous step)
- When serving, drizzle with a little bit of olive oil, and garnish with Summaq and parsley or crushed mint leaves. Serve warm or cold with pita or taboun bread.
BEST MUTABBAL RECIPE - HOW TO MAKE EGGPLANT DIP
From food52.com
Reviews 1Servings 4Cuisine Middle EasternCategory Appetizer
MUTABAL RECIPE (MIDDLE EASTERN EGGPLANT DIP) STEP BY …
From whiskaffair.com
MUTABBAL RECIPE - LOOKANDCOOK
From lookandcook.com
LEBANESE MUTABBAL: A MISUNDERSTOOD EGGPLANT DIP
From yaansoon.com
MUTTABAL - RECIPES ARE SIMPLE
From recipesaresimple.com
MUTABAL (EGGPLANT DIP) - AMIRA'S PANTRY
From amiraspantry.com
MOUTABAL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MUTABBAL VEGAN MIDDLE EASTERN EGGPLANT DIP RECIPE
From dobbernationloves.com
5/5 (1)Total Time 25 minsCategory SnackCalories 149 per serving
MUTABAL - A MIDDLE EASTERN EGGPLANT DIP | GREEDY GOURMET
From greedygourmet.com
MUTABBAL BEITINJAN (EGGPLANT MUTABAL/ BABA GHANOUJ)
From dimasharif.com
MUTABBAL RECIPE - LOOK AND COOK STEP BY STEP RECIPES - YOUTUBE
From youtube.com
MUTABBAL (EGGPLANT DIP) - THE FOOD BLOG
From thefoodblog.net
MUTABAL DIP, A TRADITIONAL SYRIAN AND LEBANESE RECIPE.
From sabrinacurrie.com
You'll also love