Syrian Food | Mutabal Recipe

Share:

A family recipe for mutabal (moutabal), a Syrian dish made with eggplants, tahini, lemon juice and garlic and served with pita bread.

Today = the end of our amazing trip to Greece. It’s a sad day for both of us – we had an amazing time and would do it again in a heartbeat. We loved each and every part and I hope you guys enjoyed the daily photos just as much as I did. I’m excited to share more of the trip in depth over the next few weeks.

Maybe it’s the perpetual Greek influence I’ve been experiencing these past two weeks, but today I’m posting the second Middle Eastern recipe of the month. While the first recipe was more of a salad (called fattoush), this recipe is an eggplant dip. This was another one of those dishes which I had no appreciation for until I grew older. Now I can’t get enough of it and I’m always excited when my mom decides to serve it. Mutabal (pronounced MOO-TEB-BEL) is a combination of eggplant, tahini, garlic and lemon. The latter three are all major components of Middle Eastern cooking. Tahini is sesame paste and can be found in any international grocery store – it’s a super thick paste that doesn’t have the best of flavor on its own but is crucial (and delicious) in several Middle Eastern foods. It’s what ultimately makes Mutabal so unique.

A family recipe for mutabal (moutabal), a Syrian dish made with eggplants, tahini, lemon juice and garlic and served with pita bread.
A family recipe for mutabal (moutabal), a Syrian dish made with eggplants, tahini, lemon juice and garlic and served with pita bread.



MUTABAL RECIPE 

INGREDIENTS 
2 c roasted eggplants*
1-2 garlic cloves
2 T tahini
1/2 c plain yogurt
1/2 lemon, juiced

garnish: olive oil, minced fresh parsley

*roast eggplants on the grill or in a toaster oven

DIRECTIONS


In a blender, combine eggplants, garlic, yogurt, tahini and lemon. Spread on a plate and smooth out with a spoon. Drizzle with olive oil and top with a garnish of parsley. 

A family recipe for mutabal (moutabal), a Syrian dish made with eggplants, tahini, lemon juice and garlic and served with pita bread.

Grace

A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves.

11 Comments

  1. Ashley White
    June 18, 2015 / 2:43 pm

    Firstly, I have been LOVING your Greece pics- such an amazing corner of the world.
    This dip sounds lovely + yummy!

    -Ashley
    Le Stylo Rouge

    • June 19, 2015 / 5:53 pm

      Thanks!! It’s such a great part of the world 🙂

  2. Luci's Morsels
    June 18, 2015 / 3:07 pm

    It took me a LONG time to do anything eggplant. It’s still not my favorite, but I can appreciate it. I love this eggplant hummus of sorts though! It looks delicious!

    • June 19, 2015 / 5:53 pm

      When you visit, I’ll make it for you! 🙂

  3. June 18, 2015 / 9:56 pm

    I’m not a huge fan of eggplant – so eggplant Parmesan (yes!), grilled eggplant (no, bleck). I’ve had eggplant based dips and like them so I’d probably like mutabal very much.

    I have been enjoying your Greek adventure pics!

    Monica, http://www.pear-shaped-gal.com

    • June 19, 2015 / 5:53 pm

      Mutabal does have a grilled flavor but I love it – someday you will have to brave it 😉

  4. June 22, 2015 / 3:01 am

    Ive always wanted to try to make my own hummus! This looks delish and so glad to hear you had an amazing time on your trip! I want to go to Greece so bad!!!

    <3 Shannon
    Upbeat Soles

  5. Joybee
    June 24, 2015 / 3:40 am

    I love baba ganoush and this sounds similar so I bet I’ll love this too. It looks great. I’m pinning.

    • June 24, 2015 / 12:04 pm

      Thanks! It’s very similar to baba ganoush so if you’re a fan of that, then mutabal will be something you’ll have to try 🙂

  6. ranae
    August 13, 2015 / 1:04 am

    tonights dinner. Addicting!

    • August 13, 2015 / 1:33 am

      Isn’t it, though?! I’m glad you guys enjoyed it!