MUTABAL Kousa - ZUCCHINI, Yogurt And TAHINI Dip

Mutabal Kousa similar in texture to a Baba Ghanouj but it's made with Zucchini, Courgettes or Squash mixwd with garlic, yogurt an lemon juice. It's flavoured and garnished with Sumac, Pomegranate seeds and Parsley. It's divine!

The Necomer Kitchen is a project run by Len Senater of the Deppaneur - This project allows Syrian families to share their wonderful cuisine with Torontonians!

Ingredients

Zucchini pulp 1 Cup (16 tbs)
Garlic 2 Clove (10 gm)
Olive oil 1 Tablespoon
Yoghurt 1/2 Cup (8 tbs)
Tahini paste 1/2 Cup (8 tbs)
Lemon juice 1 Tablespoon (from 1/2 lemon)
Sumac 1/2 Teaspoon
Salt To Taste
Pepper To Taste
Garnishes 1 Tablespoon (Sprinking Sumac, Aleppo peppers, Pomegranate seeds and chopped Parsley)

Directions

MAKING:

Chop the zucchini flesh and strain through a sieve.

In a pan, fry garlic in olive oil and saute zucchini in it. Allow to cool completely.

In a large bowl, combine yogurt, tahini, lemon juice, sumac, salt, pepper and mix well.

Fold in sautéed zucchini mix and stir well.

Sprinkle desired garnishes before serving.

SERVING:

Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 535Calories from Fat 369

 % Daily Value*

Total Fat 42 g64.6%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 314 mg13.08%

Total Carbohydrates 17 g5.7%

Dietary Fiber 5 g20%

Sugars 8 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet