A Recipe 4 Yummy Mutabbal متبل خوشمزه

If you are an eggplant lover, mutabbal would be one of your favourites. Eggplant/ aubergine or patlican which is called bademjan بادمجان in Farsi language is a popular ingredient in Middle Eastern cuisines.

Mutabbal متبل is a popular eggplant dip or a side dish. It is very easy to make it and super tasty. متبل tastes amazing after a day in the fridge.

Mutabbal, is popular in Iran, Turkey, Armenia, Arabic countries around Persian Gulf and some African countries such as Egypt.

It’s basically made with mashed smoky cooked eggplant, tahini (sesame seeds puree), lemon juice and spices.

Mutabbal

  • 2 eggplants
  • ¼ cup tahini
  • 3 cloves garlic, grated
  • 3 tbsp olive oil
  • 1 tbsp bell pepper, finely chopped (optional)
  • 1 tbsp coriander or parsley leaves, chopped (optional)
  • 1 lemon juice
  • 1 tsp cumin powder
  • Salt and pepper to taste
  1. Prick the eggplants with a fork.



  2. Place them over a gas stove, or open fire or barbecue them. Grill the eggplant until the skin completely charred and flaky and the flesh is soft when you press it.



  3. Allow to cool. Remove skin as much as possible and transfer them to a colander to drain for 10-15 minutes.



  4. Add grated garlic, lemon juice, olive oil, to the grilled eggplants and season with salt and pepper.



  5. Mix and mash all ingredients by a masher or whip it up in a food processor until everything is well combined.



  6. Now If you like, add freshly chopped parsley and bell pepper (it's optional).



  7. Gently mix together. Taste and adjust seasoning and lime juice to yourtaste. Mutabbal is a cold dish, drizzled with Olive oil and served with Pita naan bread, or French Baguette bread, and veggies like olive, cucumber



طرز تهیه  یک متبل خوشمزه

اگر شما هم مثل من یکی از دوستداران غذاهای بادمجانی هستید متبل می تونه جزو غذاهای دلخواه شما قرار بگیره. اگ پلنت/ اوبرجینپات لی جانبادمجان و برین جال از اسامی دیگری هستند که در کشورهای مختلف برای نامگذاری بادمجان استفاده میشه. بادمجان یکی از مواد اولیه ضروری در آشپزی ایرانی می باشد.

متبلیکی از غذاها/پیش غذاهای مطلوب و خوشمزه درایرانارمنستانترکیهکشورههای عربی اطراف خیلج فارس و بعضی از کشورهای آفریقایی است که امروزه در آشپزخانه ها ی غربی هم جای خودرا پیداکرده و بسیار پر طرفدار است.

تهیه ی متبل بسیار آسان هست وه نمیشه به راحتی ازش گذشتطعم و مزه ی متبل دوبرابر بهتر خواهد شد اگر یک روز زودتر آن را تهیه و در یخچال نگه داری کنید تا روز بعد.

حالا متبل چی هست؟متبل از مخلوط کردن بادمجان کباب شده با تهینی یا همون ارده که از کنجد درست میشه و

آبلیمو و ادویه تهیه میشه.

مواد لازم

دو عدد بادمجان بزرگ

یک چهارم پیمانه تهینی

سه حبه سیر رنده شده

سه ق غ روغن زیتون خوب

یک ق غ فلفل دلمه ریز: اختیاری هست

یک ق غ جعفری خرد شده : اختیاری هست

یک ق چ پودر زیره

یک عدد لیمو ترش درشت

نمک و فلفل به میزان لازم

طرز تهیه

روی بادمجان ها را با چنگال چند سوراخ می‌کنیم و بعد آن‌ها را روی گازمنقل یا داخل فر کبابی میکنیم تا کاملن دودی بشناین کبابی کردن باعث خوش طعم تر شدن باباگنوش میشود.

بادمجان های کبابی شده را کنار میگذاریم تا سرد بشن و بعد پوست آن‌ها را جدا میکنیم و داخل یک ابکش میگذاریم تا آب اضافی آن‌ها خارج شود.

در مرحله ی بعدیسیر رنده شده آبلیموو روغن زیتو را به بادمجان ها افزوده و نمک و فلفل و زیره به میزان لازم هم میزنیم و با یک چنگال همه ی مواد را با هم مخلوط میکنیم تا به صورت یک‌دست در آید یا اینکه با همزن برقی همه مواد را با هم ترکیب میکنیم تا به صورت یک‌دست در آید.

قبل از سرو کردن اگر دوست داشتید جعفری و فلفل دلمه ریز خرد شده را هم به متبل افزوده و خوب همه ی مواد را هم میزنیم تا کاملن مخلوط شوند.

متبل را مزه کنید و اگر نیاز به نمکفلفل زیره و لیمو ترش بیشتری داشت باز اضافه کنید.

متبل سرد سرو میشه و اگر یک روز زودتر این غذارو درست کنید و در یخچال نگه دارید تا روز بعد مزه ی آن دوبرابر خواهد شد.

زمان سرو روی متبل مقداری روغن زیتون ریخته میشه و میتوان با انواع نان‌های زیبا و خوشمزه ی ایرانی و یا نان باگت و نان ماشینی و همراه با سبزیجاتی مثل خیارزیتون میشه صرف کرد..

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

6 thoughts on “A Recipe 4 Yummy Mutabbal متبل خوشمزه

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