Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lebanese zucchini moutabal. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Lebanese Zucchini Moutabal is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Lebanese Zucchini Moutabal is something that I have loved my whole life.
Wash the zuchini well and cut off the stalks. Learn how to make moutabel, a spicy Lebanese dip made from eggplant that is similar to baba ghannouj. Also learn tips for buying and cooking eggplant.
To get started with this particular recipe, we must prepare a few components. You can have lebanese zucchini moutabal using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Lebanese Zucchini Moutabal:
- Get 1/2 kilo of lebanese zucchini pulp
- Prepare 3 mashed garlic gloves
- Get 1 lemon (squeezed)
- Make ready 1/4 cup olive oil
- Get Pinch dried mint
- Prepare Pinch grounded hot pepper optional)
- Prepare to taste Salt
It is a cold appetizer made with grilled eggplant. #lebanese moutabal recipe #moutabal #arabicHammoos Muthabal / muthabel recipe in. Zucchini Fritters An old-fashioned Lebanese fritter and a comfort meal that I grew up eating - great for gatherings … soft in the middle with crispy bits on the edges. These fritters are called "eggit koussa". Tiny Url for this recipe → http.
Steps to make Lebanese Zucchini Moutabal:
- Wash the zuchini well and cut off the stalks
- Grate the zucchini or hollow out the zucchini and remove the pulp.
- In a large pot bring ro boil 1 cup of water, then add the pulp.
- Bring it to gentle simmer for 5 minutes until cooked.
- Drain the zucchini pulp very well.
- In a bowl put the cooked pulp, lemon juice, mashed garlic, salt, hot pepper(if used), and the dried mint
- Pour the moutabal in a plate and garnish it with olive oil and a pinch of dried mint.
- Served cold.
- Made by :Samah Baroudi
Most popular dishes served in Lebanese restaurants in London Food made buy Lebanese Cuisine Chef Marios Nahed (London). Moutabal And Baba Ganoush/Chef Ahmad's Kitchen. To begin, use a fork to prick the skins of the aubergines several times — this will stop them exploding as they. Garnish with olive oil and lemon juice. Serve chilled or at room temperature with pitta bread.
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