Mediterranean & Middle Eastern Dishes (Mouthabbel)

 

Mouthabbel

Mouthabbel (An Arabic Appetizer) 

Ingredients:             Egg Plant (Big)          No. 2 approx. Kg ¾-1

                                    Lemon Fresh               No. 2

                                    Thahina                       gm. 100

                                    Salt to taste

                                    Chilled Water              20ml

                                    Yoghurt                         30ml

                                    Garlic Crushed           1 pod

                                    Chopped Parsley to garnish 2 Table Spoon

                                    Olive oil to garnish      30 ml

For Stick Salad:      Cucumber                        No. 3 (200 gm)

                                    Tomato                              No. 3 (200 gm)

                                    Lettuce(Small Heart)    No. 1 (250 gm)

                                    Spring Onion                   No. 5(150 gm)            

                       

Preparation:  Bake the Egg Plant in the oven till it is cooked well. Check with a skewer by piercing and if it goes inside and comes outside softly that means it is cooked well. Let it cool for some time and remove the outer skin and keep separately in a bowl. When it is completely cool chop it finely on the cutting board with a chopping knife.

Return the chopped eggplant to a working bowl with the liquid. Keep it in the Refrigerator for one hour. During this time crushed the Garlic in a Mortar after removing the skin. If we add little salt along with the garlic in the Mortar; it can be easily crushed finely. Take out the Juice of one Lemon if necessary add juice of one more lemon. Mix the lemon with garlic and Tbs. of olive oil in a small pudding bowl along with enough salt to taste. Take out the Eggplant from the Refrigerator and add the Thahina (if need more thicker paste add more Thahina), Garlic and lemon mixture, and Yoghurt in the bowl. Mix it thoroughly with a wooden spatula. The mixture should be soft and not watery and can easily scoop with the Arabic Bread. Enjoy this Middle Eastern delicatessen. 

MPI-CG