Moutabal – spelt Muttabal on our menu – means something like ‘seasoned’ or ‘dressed’ in Arabic, and that’s exactly what happens to the aubergine. It’s cooked until soft, mashed into a purée and then seasoned with tahini, garlic and lemon. In Syria, Lebanon and Jordan, you’ll find it on almost every mezze table.
Our version, with yoghurt
At Dunya in Mannheim we stir in fresh yoghurt. That makes our moutabal paler, milder and a little tangier than a dip made with tahini alone. On top go a pool of olive oil and ruby-red pomegranate seeds, which pop as you eat and add a gentle sweetness that goes beautifully with the savoury aubergine.
It’s served with warm flatbread: tear off a piece, dip, pass it on. How smoky moutabal tastes depends on how long the aubergine spends over the flame – which is why it tastes a little different in every kitchen.
Alongside other mezze
Moutabal is the calm one on the table. Next to spicy muhammara or fiery batata harra, it’s pleasantly cooling. Together with hummus, baba ganoush and muhammara, it’s also on the small mixed starter platter – the easiest way to try all four.
Moutabal works as a side with a main course too: yoghurt and aubergine are a classic match for grilled lamb such as the tikka skewer or the Dunya kebab.
For guests at home or in the office
For family celebrations, receptions and company dinners, we deliver mezze as catering within about 70 km of Mannheim. There’s no minimum order.
