Lebanese Zucchini Moutabal
Lebanese Zucchini Moutabal

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lebanese zucchini moutabal. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Wash the zuchini well and cut off the stalks. Grate the zucchini or hollow out the zucchini and remove the pulp. Great recipe for Lebanese Zucchini Moutabal.

Lebanese Zucchini Moutabal is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Lebanese Zucchini Moutabal is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook lebanese zucchini moutabal using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Lebanese Zucchini Moutabal:
  1. Get 1/2 kilo of lebanese zucchini pulp
  2. Make ready 3 mashed garlic gloves
  3. Make ready 1 lemon (squeezed)
  4. Make ready 1/4 cup olive oil
  5. Get Pinch dried mint
  6. Make ready Pinch grounded hot pepper optional)
  7. Make ready to taste Salt

The best zucchini to use for this recipe is the small, slightly bulbous, pale green variety often sold as Lebanese zucchini. Be the first to review this recipe. I love the Loobia (green beans) at our favorite Lebanese restaurant, and I wanted to see if I could recreate the flavor using zucchini. Zucchini is sliced lengthwise and is stuffed with a mixture of ground turkey, brown rice, cinnamon, garlic, pepper, and chicken broth.

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

Lebanese Koosa is a summer squash that differs from the dark green zucchini you typically find at the supermarket. Koosa is light green and smaller in size. La recette aujourd'hui fait partie des mezzé dont j'ai déjà publié certaines recettes dans leur version grecque. Lebanese zucchini is tiny and almost sweet; this dish is considered comfort food here and the Gently fry the zucchini in a film of grease left on the skillet till golden; add the tomatoes and about. Avec le houmous ou le taboulé, le moutabal ou baba ghanoush est le grand compagnon du mézzé.

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