Mutabbal Kousa Recipes

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MUTABBAL



Mutabbal image

Provided by Diana

Categories     Appetisers

Time 20m

Number Of Ingredients 7

1 large eggplant
2 cloves garlic
2 tablespoons tahini
1 lemon (juiced)
½ teaspoon salt
1 tablespoon extra virgin olive oil
¼ teaspoon sumac (optional)

Steps:

  • 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.

Nutrition Facts : Calories 76 kcal, Carbohydrate 8 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 198 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

ZUCCHINI MUTABBAL (MUTABBAL KOUSA)



Zucchini Mutabbal (Mutabbal Kousa) image

Zucchini, Yogurt, tahini and yogurt is all you need to get started with an easy Arabic appetizer dish. Garnish with parsley and olive oil and serve with pita chips or vegetable sticks.

Provided by ksalman

Categories     Appetizers

Time 20m

Yield 4

Number Of Ingredients 7

3 large zucchinis, grated
1/2 cup yogurt
1/4 cup tahini
2 garlic cloves, crushed
1/2 tsp salt
2 tbsp parsley, minced (for garnish)
2 tbsp olive oil (for garnish)

Steps:

  • Add a teaspoon of olive oil to a skillet and stir the grated zucchini over medium heat until tender.
  • Remove the pan from the heat and leave the zucchini to cool.
  • Whisk the yogurt with tahini, mashed garlic and salt well.
  • Add the mixture to the zucchini and mix well.
  • Garnish with parsley and olive oil and serve with pita chips or vegetable sticks.

Nutrition Facts :

MUTABAL



Mutabal image

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

3 medium eggplants, 2 1/2 to 3 pounds total
4 plum tomatoes or 2 Jersey tomatoes, finely chopped
2 chile peppers, seeded and finely chopped, optional
4 to 5 cloves garlic, minced
1 shallot, minced
1 cup chopped fresh parsley
6 tablespoons extra-virgin olive oil or to taste
Juice of 2 lemons, plus more for finishing
1/2 teaspoon ground cumin or to taste
1/2 teaspoon freshly ground black pepper
Sea salt to taste
Sliced cucumbers for garnish

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.

GARLIC ZUCCHINI APPETIZER (MUTABBAL KOOSA)



Garlic Zucchini Appetizer (Mutabbal Koosa) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Syria and Lebanon regions.

Provided by Engrossed

Categories     Vegetable

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 tablespoons olive oil
1 small head of garlic, peeled and sliced
1 1/2 lbs zucchini, cut into 1/4 inch thick slices
4 tablespoons vinegar
salt and pepper
2 tablespoons green onions, chopped
1/8 teaspoon cayenne
2 tablespoons fresh cilantro, finely chopped

Steps:

  • Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
  • In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
  • Combine vinegar with remaining ingredients.
  • Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
  • Allow to stand for 4 hours or so before serving.

MUTABAL (EGGPLANT-TAHINI DIP)



Mutabal (Eggplant-Tahini Dip) image

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

2 large globe eggplants (about 2 pounds)
Olive oil, for rubbing eggplants, plus more for drizzling
¼ cup tahini
¼ cup lemon juice (about 2 lemons)
1 tsp. lemon zest
2 garlic cloves, minced
½ tsp. ground cumin
1 tsp. kosher salt, plus more to taste
Pinch of freshly ground black pepper
1 tsp. pomegranate molasses (optional)
2 Tbsp. pomegranate seeds
1 Tbsp. coarsely chopped parsley

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.

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