How to make Mutabal

Why cooks start here

Mutabal is cooked the way Levantine mezze spreads cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a lebanese family cook actually puts it on the table.

Mutabal finds its roots in the heart of Levantine mezze spreads, where it is crafted with an intuitive touch. Made in the home kitchens of Lebanon, this dish reflects the hands-on approach of family cooks who balance flavors with a practiced ease. It's a staple on tables set for sharing, where the conversation is as important as the food itself. When you taste Mutabal, expect creamy eggplant mingling with the nuttiness of tahini and the tang of yogurt. The garlic provides an aromatic bite, while a generous drizzle of olive oil brings it all together. Each mouthful delivers a rich, savory experience, enhanced by a sprinkling of fine sea salt that punctuates the dish's smooth texture.