Lebanese Zucchini Moutabal
Lebanese Zucchini Moutabal

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, lebanese zucchini moutabal. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Lebanese Zucchini Moutabal. Grate the zucchini or hollow out the zucchini and remove the pulp. The best zucchini to use for this recipe is the small, slightly bulbous, pale green variety often sold as Lebanese zucchini.

Lebanese Zucchini Moutabal is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Lebanese Zucchini Moutabal is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. 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:
  1. Prepare 1/2 kilo of lebanese zucchini pulp
  2. Prepare 3 mashed garlic gloves
  3. Make ready 1 lemon (squeezed)
  4. Get 1/4 cup olive oil
  5. Take Pinch dried mint
  6. Get Pinch grounded hot pepper optional)
  7. Make ready to taste Salt

PagesPublic FigureBloggerSaimi's KitchenVideosMutabal Recipe - Syrian/Lebanese Arabic Moutabal Recipe - متبل. This Lebanese Cauliflower is EXACTLY the same as Najib's Special from Nuba. It's lemony, crazy Photo: Lebanese Knafeh Recipe The Arabic Food Recipes kitchen (The Home of Delicious Arabic. Garnish with olive oil and lemon juice.

Steps to make Lebanese Zucchini Moutabal:
  1. Wash the zuchini well and cut off the stalks
  2. Grate the zucchini or hollow out the zucchini and remove the pulp.
  3. In a large pot bring ro boil 1 cup of water, then add the pulp.
  4. Bring it to gentle simmer for 5 minutes until cooked.
  5. Drain the zucchini pulp very well.
  6. In a bowl put the cooked pulp, lemon juice, mashed garlic, salt, hot pepper(if used), and the dried mint
  7. Pour the moutabal in a plate and garnish it with olive oil and a pinch of dried mint.
  8. Served cold.
  9. Made by :Samah Baroudi

Serve chilled or at room temperature with pitta bread. To begin, use a fork to prick the skins of the aubergines several times — this will stop them exploding as they. Cleopatra Lebanese Restaurant, Limassol City Picture: Moutabal, an aubergine and tahini dip very During our first lunch there we ordered Lebanese Meze that gave us an opportunity to taste many. A perfect balance of taste between nutty. Grilled zucchini, eggplant, red bell pepper, moutabal, and feta cheese.

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