Moutabal/ متبل
A Creamy Levantine Dip
Moutabal, a luscious and smoky eggplant-based dip, holds a special place in Middle Eastern cuisine. With its rich flavors and creamy texture, this dish has become a staple on tables around the world. In this blog post, we'll delve into the historical significance of moutabal, explore its unique ingredients, and highlight the key distinctions between moutabal and its close cousin, baba ganoush.
Historical Significance:
Moutabal has deep roots in Middle Eastern culinary traditions. The dish can be traced back centuries, with variations appearing in countries like Lebanon, Syria, and Egypt. Its popularity has spread globally, with moutabal now being enjoyed as a delicious appetizer or side dish.
Difference Between Moutabal and Baba Ganoush:
While moutabal and baba ganoush are often used interchangeably, there are subtle differences between the two. Moutabal typically includes yogurt, providing a creamier texture and a tangy undertone. Baba ganoush, on the other hand, usually omits yogurt, resulting in a slightly smokier and more robust flavor.
Conclusion:
Moutabal, with its smoky eggplant base and harmonious blend of flavors, is a testament to the rich culinary heritage of the Middle East. As you savor this delightful dip, take a moment to appreciate the historical significance and the intricate balance of ingredients that make moutabal a cherished dish in kitchens worldwide.
Moutabal/ متبل
Ingredients
6 cloves garlic, peeled
1 tsp. olive oil
2 eggplants
4 tablespoons tahini
1/2 cup plain yogurt
1 lemon, juiced
4 tablespoons olive oil
Salt to taste
Garnish: olive oil, minced fresh parsley, sumac, and/or pomegranate seeds
Method
Heat oven to 400 degrees. In a small ramekin, place peeled garlic and 1 tsp. olive oil and mix. Cover ramekin in aluminum foil and roast for 20 minutes.
Using a fork, puncture the skins of the eggplants - this will prevent them from exploding as they cook.
Place the eggplants on a gas stove over a direct flame for 20 minutes ( or until charred and soft).
Remove garlic from oven and allow to cool.
Place charred eggplants in a bowl and cover with a plate, allowing the smoky air to infuse. Allow to cool while covered for 20 minutes.
Peel the eggplants and discard the charred skins. You can remove the flesh from the skins by scraping with a spoon.
Mince garlic and in a large bowl combine it with eggplant, tahini, yogurt, lemon juice and salt.
Garnish with olive oil, minced fresh parsley, sumac, and/or pomegranate seeds. Serve warm or room temperature.
