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Mutabbel
We like to eat Syrian/Lebanese style food quite often but it’s something we always eat out at restaurants. I was really happy when I found this Syrian food blog recently and challenged myself to make some of the mezze we most enjoy. I chose to make Mutabbel, Hummus, Baba Ghanoush, Waraq Inab, and Fatayir. Apart from the Baba Ghanoush, everything was a roaring success and we actually preferred my mezze to those which we normally eat out. I’ll start with the mutabbel today which was unbelievably easy and took less than 5 minutes to make. We had a barbeque a couple of days beforehand so I had already prepared the aubergines (eggplant) by grilling them on the barbeque for about 15 minutes and placing in a plastic tub with a lid until cooled and peeling off the blackened skin. I used: Aubergine x2 2 tablespoons Tahina 1 pot yogurt (approx 1 cup) 1 level teaspoon minced garlic paste 1/2 teaspoon salt Olive oil to drizzle over the mutabbel if desired I started by roughly chopping 2 aubergines and then placing into a bowl with the tahina, yogurt, garlic paste and salt which I then mixed together well with a metal spoon. I then used the handheld stick blender to blend the ingredients roughly. The mutabbel should remain a little lumpy and rustic looking, it shouldn’t be smooth like hummus. Taste, and add more tahina, yogurt, garlic or salt as desired – it’s all down to personal taste, we personally don’t like the mutabbel to have too much tahina and we prefer not to drizzle olive oil over the top as is traditional.  Filed under: Middle Eastern, Recipe review, Sides and Snacks, Vegetarian Tagged: Mezze, Middle Eastern, Starters, Vegetarian        
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