A Taste of delicious flavours

The Art of Tomato Salsa Making

Salsa, which means “sauce” in Spanish, is a versatile and customizable dip that typically features tomatoes as its base. While the classic tomato salsa recipe includes tomatoes, onions, garlic, and chilies, the variations are endless. Some salsa recipes incorporate additional ingredients like fruits, herbs, or spices to create unique flavour profiles. The beauty of salsa lies in its adaptability—you can adjust the ingredients and spice levels to suit your personal preferences.

A Classic Tomato Salsa

To make a delectable homemade salsa, start by selecting ripe and juicy tomatoes. Dicing them into small, bite-sized pieces will give your salsa a delightful texture. Adding finely chopped red onions, minced garlic, fresh cilantro, and a touch of jalapeño pepper will infuse your salsa with robust flavours. The final touch comes from a squeeze of lime juice, a sprinkle of cumin, salt, and black pepper. Mix all the ingredients together and blitz it in a food processor, refrigerate for an hour to allow the flavours to meld, and voilà—your homemade salsa is ready to dazzle taste buds.

Versatile Pairings

Salsa is not just a dipping sauce; it’s a culinary chameleon that elevates a wide range of dishes. It’s a perfect accompaniment to tortilla chips, turning a simple snack into a fiesta of flavours. Salsa adds a burst of freshness to grilled meats, fish, or shrimp, serving as a zesty topping. It can also be a fantastic addition to tacos, burritos, quesadillas, and enchiladas, enhancing their taste and providing a delightful contrast. For those seeking a healthier alternative, salsa can be enjoyed as a dressing for salads or as a topping for grilled vegetables.

Cultural Origins

Salsa’s roots can be traced back to the rich culinary heritage of Latin America, particularly Mexico. In Mexican cuisine, salsa has been an integral part of meals for centuries, with each region boasting its own unique spin on the recipe. The Aztecs, Mayans, and Incas all had variations of salsa, using local ingredients to create diverse flavor profiles. Over time, salsa made its way to other parts of the world, gaining popularity for its bold and refreshing taste.

Why all the fuss with Costco Salsa?

Costco salsa is a beloved condiment known for its exceptional quality, flavorful taste, and versatility. Crafted with the finest ingredients, it strikes the perfect balance of tangy, spicy, and refreshing flavors, making it a crowd-pleasing favorite. With its vibrant colors and addictive taste, Costco salsa enhances everything from tortilla chips to tacos and grilled meats. Available in convenient large jars, Costco salsa offers both value and a satisfying salsa experience. Whether you’re hosting a gathering or enjoying a casual night in, Costco salsa is the perfect choice to elevate your culinary creations and satisfy your salsa cravings. So that is exactly why this copycat Costco salsa recipe is everything you need, especially in the warmer months.

Deliciously Fresh and Healthy

Unlocking the Costco Salsa Recipe:

To achieve the perfect copycat version of Costco’s tomato salsa, we’ve meticulously crafted a recipe that closely mirrors the tantalizing flavors you know and love. Brace yourself for a burst of ripe tomatoes, aromatic spices, and a harmonious blend of herbs that will make your taste buds sing.

Ingredients:

• 2 cans of organic chopped tomatoes OR 8 ripe tomatoes, diced
• 2 medium to small red onions
• 4 cloves of garlic
• 3 jalapeño pepper, seeds removed (increase if you want this spicy)
• 1 cup fresh coriander or cilantro
• Juice of 1 lemon
• 2 teaspoon cumin
• 2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon tomato paste
• 1/2 teaspoon cyanne pepper

Instructions

The Tomato Base: in a food processor, add the cans of chopped tomatoes or the ripe tomatoes. These juicy tomatoes form the foundation of our salsa. So it i really important that the fresh or canned tomatoes are of high quality.

The Flavour Infusion: To the same food processor add the peeled red onion, garlic, and jalapeño pepper. This combination will bring a delightful kick and depth of flavour to your salsa.

Herbaceous Harmony: Introduce the vibrant freshness of chopped cilantro to the mix. This herb will lend a distinct brightness to your salsa, reminiscent of the original Costco salsa.

The Zesty Twist: Squeeze the juice of two limes into the bowl, allowing the citrusy tang to balance the flavors. Stir well to ensure the lime juice is evenly distributed.

Spice It Up: Incorporate the tomato paste, cyanne pepper, cumin, salt, and black pepper into the mixture. These spices will enhance the overall depth and complexity of the salsa, mirroring the Costco salsa.

The Melding of Flavors: Gently blitz the mixture for about 1 minute so that everything is finely/evenly chopped and has the consistency of salsa. combine all the ingredients in the bowl until well incorporated. Allow the salsa to rest for at least 30 minutes, preferably in the refrigerator, to let the flavors meld together harmoniously.

Time to Savor: When the salsa has had time to develop its flavors, it’s ready to be enjoyed! Serve it alongside tortilla chips, as a topping for tacos or grilled meats, or even as a zesty addition to your favorite salads.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Classic Nachos with Homemade Cheese Sauce
• Easy Homemade Bubble Tea (Boba)
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Hummus Loaded With Shirazi Salad
• Lazy Smash Burger Wrap
• Roasted Eggplant Corn Avocado Pesto Pasta Salad

The post Classic Tomato Salsa (Costco Copycat) appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

Borani Esfenaj & The History

Borani Esfenaj also written as Borani-yeh Esfenaj, or Mast Esfenaj has a rich history in Persian cuisine, dating back to ancient times. Spinach was first introduced to Iran by the Arabs during the Islamic Golden Age in the 8th century. It quickly became a popular ingredient in Persian cuisine, as it was easily grown in the region and provided a nutritious source of vitamins and minerals.

The dish is traditionally made with yogurt, which has been a staple in Persian cuisine for centuries. Yogurt was first introduced to Iran by the Mongols in the 13th century and has since become a key ingredient in many Persian dishes. The yogurt used in Borani Esfenaj is typically thick and tangy, providing a creamy base for the dip.

Other key ingredients in Borani Esfenaj include garlic, mint, and dried dill. These herbs provide a refreshing and flavorful taste to the dip, while also adding important health benefits. Garlic is known for its antibacterial and antifungal properties, while mint and dill have been shown to aid in digestion and provide a source of antioxidants.

Health Benefits of Persian Yogurt Dip

Borani Esfenaj is not only delicious, but it is also packed with nutrients and health benefits. Spinach, the main ingredient in this dip, is a nutritional powerhouse. It is low in calories but high in vitamins A, C, and K, as well as iron and calcium. These vitamins and minerals are essential for maintaining healthy bones, skin, and eyesight, as well as boosting the immune system.

Yogurt, another key ingredient in Borani Esfenaj, is also rich in nutrients. It is high in protein, calcium, and probiotics, which are beneficial bacteria that can aid in digestion and promote a healthy gut. Probiotics have also been shown to boost the immune system and reduce inflammation in the body.

Garlic, mint, and dill, the herbs used in Borani Esfenaj, are also packed with health benefits. Garlic has been shown to lower cholesterol levels and reduce the risk of heart disease, while mint and dill can aid in digestion and reduce inflammation in the body.

Borani Esfenaj – Persian Spinach Yogurt Dip

Borani Esfenaj – Persian Spinach Yogurt Dip

Ingredients

• 500g Spinach
• 500g Full Fat Greek Yogurt
• 2 Garlic cloves, minced
• 1 tablespoon dried mint
• 1 tablespoon dried dill (Optional)
• Salt and pepper to taste
• Olive oil for drizzling

Simple Steps

1. In a medium pot, add the washed spinach, place the lid and cook on medium heat for up to 5 minutes. I don’t overcook this as I want the spinach to retain as much of the nutritional value as possible. Just enough to soften then drain in a siev and lightly squeeze to draw more liquid.
2. Mix together the yogurt, spinach, garlic, mint, and dill.
3. Season with salt and pepper to taste.
4. Drizzle with olive oil and serve chilled.

Tips for Making the Perfect Borani Esfenaj

• Be sure to use thick, plain yogurt for the best texture and flavor.
• Cook the spinach before adding it to the dip to ensure that it is tender and easy to mix.
• Use fresh herbs if possible, as they will provide the best flavor and aroma.
• Drizzle the finished dip with olive oil or avocado oil for a delicious and healthy finishing touch.

Meals that Borani Esfenaj would pair well with:

1. Grilled chicken or fish
2. Lamb or beef kebabs
3. Roasted vegetables, such as eggplant, zucchini, or bell peppers
4. Rice pilaf or biryani
5. Falafel or other Middle Eastern appetizers
6. Naan bread or other flatbreads
7. Couscous or quinoa salads

Persian meals to pair with Mast Esfenaj

1. Ghormeh Sabzi (a stew made with herbs, meat, and beans)
2. Kebab Koobideh (grilled ground beef or lamb skewers)
3. Fesenjan (a chicken or duck stew made with walnuts and pomegranate molasses)
4. Baghali Ghatogh (Persian Dill and Fava Bean Stew)
5. Zereshk Polo (Saffron rice with chicken and barberries)
6. Adas Polo or Mujadara (rice with lentils, caramelised onions and raisins)
7. Kashk-e-Bademjan (a dip made with eggplant and whey)
8. Havij Polo (Persian Jewelled Rice, a sweet and savoury rice with carrots, raisins, and almonds)

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Zaatar Olive Walnut Bread Dipping Oil
• Lazy Smash Burger Wrap
• Tahini Walnut Aubergine Dip with Crispy Butter Beans
• Spanakopita Dip – Cheesy Spinach Dip
• Caramelized Fruit and Cheese Dip
• Hummus Loaded With Shirazi Salad
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Adasi – Persian Lentil Soup
• Authentic Moroccan Harira Soup

The post Borani Esfenaj – Persian Spinach Yogurt Dip appeared first on PEANUTSWIRLS.

In the Middle East, it feels like dipping oil has been around forever and it’s such a staple in every breakfast table!

Tasty Bread Dipping Oil with a Middle Eastern Twist

What is Zaatar?

Funny story, I don’t think I have ever come across the direct English translation of the word Zaatar or Za’tar! I know it is sometimes referred to as oregano, but in my family, and probably, most of the Middle East, we’ve been brought up knowing Zaatar as.. Zaatar! And having lived in the UK, we still refer to it and will always call it Zaatar!

It is a Middle Eastern herb spice mixture that combines dried oregano, thyme, sumac and toasted sesame seeds with rich and quality extra virgin olive oil. You honestly have to try it to be able to understand just how herby and exotic the flavour is – it’s the perfect mix between nutty and crunchy but also savory. It’s absolutely delicious!

Not only does it fulfill taste buds but it also one of the healthiest mix of spices you didn’t know you needed, containing vitamins A, C, E and K.

What can I do with Zaatar Olive Walnut Bread Dipping Oil?

The explosive mix of this Bread Dipping Oil is a fantastic appetiser and can be served for breakfast, lunch and dinner! There is nothing better than dipping a crunchy, grilled, chunky piece of bread into this full of flavour dipping oil first thing in the morning – it’s indescribable.

Zaatar Olive Walnut Bread Dipping Oil is simply good quality extra virgin olive oil with a combination of delicious spices to make everything taste that little bit better. You can rub the dipping oil on your chicken pieces before roasting them in the oven, or as a topping for your fresh fish or sprinkled on top of any vegetables and potatoes, ready for the oven.

It can be eatan alone as a dip, or made into a sandwich, or the perfect topping on starter dishes like Hummus – very traditional in the Middle East!

Check out my video to get the perfect consistency for your Zaatar Olive Walnut Bread Dipping Oil

There’s so much you can do with this Zaatar Olive Walnut Bread Dipping Oil

Ingredients

• Zaatar
• Dried Mint
• Parsley
• Olive Oil
• Walnuts
• Olives
• Lemon

Step by Step

Start by chopping up the parsley, walnuts and olives very finely and mix together in a dish.

Add the zaatar and dried mint spices.

Top with the lemon juice and olive oil and you’re good to go. When adding oil, bare in mind the consistency of your mix – you want it to be thick enough so you get a good taste of the herb mix but with enough olive oil to soak the herbs.

Serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Zaatar Olive Walnut Bread Dipping Oil appeared first on PEANUTSWIRLS.

Since it’s the season of cooking and hosting I’m going to let you in on my mum’s best kept secret. For as long as I can remember she buys eggplant or aubergine in big bulks, preps them and freezes them. The main ingredient in many middle eastern dishes is aubergine and so to make them from scratch by grilling, baking, peeling, and chopping takes a considerable amount of time, not to mention it’s costly too. So when they’re on offer buy them in bulk prep and freeze them for future use.

Here I use my frozen aubergine to make a Aubergine Dip. I also used fresh mint leaves with pomegranate seeds. It was delicious! It is so quick and easy to make, chop up your ingredients and give it a good mix and you’re good to go. Try it and let me know how it goes

The Delicious Centerpiece for your Dining Table

How To Eat Your Tahini Walnut Aubergine Dip

What I really love about this Tahini Walnut Aubergine Dip with Crispy Butter Beans is that it uses a lot of seasonal vegetables and produce, making it so perfect and in season!

The Dip itself is pretty straight forward and easy to make, in not much time at all and best of all can be enjoyed with so many different types of fresh bread. My personal favorite is sourdough bread, but there are also many different types of toasted bread, or naan if you’re feeling for a bit more explosive taste or basically anything freshly baked works perfect!

This Eggplant Dip is a delicious addition to any mezze platter, with a side of bread or even crunchy raw vegetables to enjoy with

What The Dip Brings To The Table

All the ingredients in this recipe bring something new and something different to the mix. The combination of flavours gives such a delicious and explosive taste that will leave your friends and family mesmerized.

The butter beans become toasted and gain a bit of colour because of the Aleppo Pepper to give you that added crunch you didn’t know you needed.

The chopped mint is used both in the dip itself, mixed in with the aubergine, and also sprinkled on top of your plated dish, keeping it super fresh and making it asthetically pleasing, ready to be placed on the dining table.

As for the tahini, the sesame seed paste adds a rick creamy texture and flavour and the yogurt keeps your dish cool and even more creamy; the fresh lemon juice adds to the zingy freshness and there you have it, Tahini Walnut Aubergine Dip with Crispy Butter Beans.

A sight for sore eyes

Prepping your Eggplant Ahead of Time

Us Middle Easterners love our aubergines and have such a huge variety of foods and dips that contain them! Most dishes involve roasting the aubergine, peeling the skin and mashing it. So, I have the perfect tip for you my mother taught me, that i’ve been using for years.

Whenever you have aubergines ready or looking to host a dinner party and want to prep ahead of time, you can grill your aubergines until nice and soft, peel and chop them and divide them into bags for your freezer. This way, whenever you need your aubergines ready, just take the bag out of the freezer, leave it to thaw, drain out the juice and its ready to go

Why this is a top tip for me is that not only does it save time but also money! When aubergines are not in season, or whenever aubergine prices have been reduced, you can buy them in batches and prepare your grilled aubergines ready for so many different meals all in one go!

For dips, you can of course make it fresh there and then, but in many occasions having your aubergine ready is always a time saver!

Ingredients

• Walnuts
• Extra Virgin Olive Oil
• Tahini
• Pul Biber (Aleppo Pepper)
• Salt
• Black Pepper
• Butter Beans
• Garlic
• Lemon
• Aubergine
• Pomegranate Seeds

Step by Step

First, start by creating some holes in your aubergines and put them in the oven to roast until they become soft. Once soft, bring them out of the oven, peel them and pound them down.

Put the butter beans in a frying pan with the Aleppo Pepper, salt and olive oil to toast for about 5 to 10 minutes and set aside.

Here’s a video showing how I make this exactly!

Peel and crush the garlic, chop the walnuts and chop the fresh mint leaves and leave each one aside.

In a bowl, mix together the mashed aubergine, minced garlic, chopped walnuts and seasonings, black pepper, salt to taste and a bit more pul biber pepper.

Add the tahini, chopped mint leaves and lemon juice. Mix together really well.

Add the tahini and yogurt and mix altogether really well.

Plate your dip and top with toasted butter beans.  Add a drizzle of extra virgin olive oil with a sprinkle of chopped mint leaves and pomegranate seeds.

Serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try

• Festive Holiday Honey Nut Gift Jar
• Caramelised Cabbage and Leek Turkish Borek
• The Best Simple Cookie Dough Recipe
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Sweet Pepper and Dill Salmon with Buttery Dill Rice

The post Tahini Walnut Aubergine Dip with Crispy Butter Beans appeared first on PEANUTSWIRLS.

In my fridge, I had strawberries, peaches, and nectarines so that’s what I used in this recipe. But, of course you can use any fruit you have. All you need are your leftover fruits, some goat cheese, feta cheese, and something sweet! That’s it! This is perfect for breakfast, brunch, or alongside any other spread.

The Best Cheese and Fruit Dip

Indulge Yourself with Deliciousness!

I always like to jazz up my recipes with my own twist so this is not the typical cream cheese fruit dip! The thought of throwing away food or wasting fruits left in my fridge is not the best feeling, so here I am giving you the magical solution with this delish Caramelized Fruit and Cheese Dip.

It is a perfect snack for your kids too! It is mainly made of caramelized peaches and berries with whipped feta and goat cheese. Super satisfying to dig and dip in. Perfect to indulge your sweet tooth!

Love From the First Dip!

Why You’ll Love This Recipe

• Delicious combination: The best combination of fruits, cheese and honey all together in one recipe. The perfect match!
• Easy classic recipe
• It doesn’t need a lot of ingredients: there are only 5 ingredients needed for this recipe and i’m pretty sure you’ll have them right now in your kitchen. All fruits work and if you don’t have the cheese or honey, they’re available at any market or grocery store.
• Great for parties: This dip is great for gatherings as well as an eye-pleaser. Your guests will be left wanting seconds.

Heavenly Delicious Dip

Frequently Asked Question

You Have to Try This Now!

Caramelized Fruit and Cheese Dip

Ingredients

• Chopped fruit (I used peaches, nectarines, and strawberries)
• Honey or brown sugar 
• Feta cheese 
• Goat cheese 
• Water or olive oil 

Follow These Simple Steps

First, place the chopped fruits and honey in a baking tray. Mix well and bake for 45 minutes on 180c.

Next, whip the cheese and water or olive oil until you get a creamy texture. Spread it onto a plate.

Finally, assemble together and enjoy with toast.

Click on this link to watch the Instagram reel of this recipe: How to Make a Fruit Dip

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Other Sweet Recipes You Must Try

• Classic Tiramisu Recipe
• Easy Homemade Yogurt
• Aloo Mosama – Persian Dried Fruit Stew with Turkey
• Homemade Gluten-Free Reese’s Peanut Butter Bars
• Chocolate Orange Cardamom Pudding
• Persian Rice Pudding With Rose Water and Cardamom
• Mahalabia (4 Ingredient Middle Eastern Milk and Cream pudding)
• 2 Ingredient Crunchy Honey Phyllo Rolls

The post Caramelized Fruit and Cheese Dip appeared first on PEANUTSWIRLS.

Homemade hummus is so creamy and smooth, simply spread it on your dish and top it with your favorite vegetables. I added red onions, cucumber, tomatoes, Aleppo pepper, fresh mint leaves, and olives. Grilled halloumi takes this dish to the next level!

Loaded Hummus with Grilled Halloumi

What Is Hummus?

Hummus is a smooth creamy spread or dip made from chickpeas, lemon, tahini, and spices. It is famous in Middle Eastern cuisine.

You can find ready-made hummus in store-bought cans anywhere you go but it’s very easy to do at home. I’ll show you how!

Why I Love Hummus with Grilled Halloumi!

I was inspired to make Loaded Hummus with Veggies and Grilled Halloumi from Shirazi salad. It’s light and delicious. Perfect for a summer refreshing meal!

Pro Tips

Add some ice cubes to chickpeas to give hummus a beautiful light colour.

Also, add extra olive oil to the mixture for a smooth creamy hummus.

Add some beef shawarma to make this dish a full satisfying meal. Check my Loaded Hummus with Shawarma Ground Beef!

What a Beautiful Plate!

Frequently Asked Questions

Ingredients

For the hummus:

• Chickpeas
• Tahini
• Extra Virgin Olive Oil
• Garlic
• Water
• Ice Cubes
• Lemon
• Salt
• Ground Cumin
• White Pepper

For the Topping

• Red onion
• Tomato
• Cucumber
• Aleppo pepper
• Fresh mint leaves
• Grilled Halloumi
• Extra virgin oil

Making Your Hummus

To make your hummus from scratch, start by putting the chickpeas in a pot topped with water. Place on medium to high heat and allow to boil for 30 minutes until the chickpeas become so tender and easily soft to squeeze between two fingers. The skin should be easily removed.

To remove the skin, rub the chickpeas lightly between your hands, this loosens the skin. Pour cold water in the pot and all the skin should rise to the surface, at this point you can remove them all. Do this process a few times. you don’t need all the skin removed, just some.

Drain the chickpeas fully and toss the cooked chickpeas in a smoothie blender for the smoothest hummus. Add tahini, cumin, salt, garlic cloves, lemon juice, water and pepper. Puree the chickpeas until there are no pieces or lumps, about 3 minutes.

Add the ice and blend for another 3 minutes until everything is fully blended. You will see that the ice instantly brightens the hummus.

While the blender is running, slowly drizzle extra virgin olive oil in a continuous thin line. This will make your hummus super smooth.

Place the hummus in the fridge to cool down and serve up with an extra drizzle of olive oil.

Set your Plate

Spread some hummus on your plate.

Then, finely chop the red onion, tomato, cucumber, mint leaves, and Aleppo pepper and set them over the hummus.

Finally, top your dish with grilled halloumi. Enjoy!

Watch and Enjoy!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes To Try

• Date Baklava Cheesecake
• Bamya (Okra Stew)

The post Loaded Hummus with Grilled Halloumi appeared first on PEANUTSWIRLS.

My dearest friend was the inspiration behind this recipe as she was the one who initially made it. After trying it for the first time I was sure this was a recipe I wanted to work on. I love the idea of being able to eat so much spinach which is full of Iron without realising, as you can cook down a lot of it and it becomes easier to consume.

I also love the fact that it’s packed with so much different variations of cheese, like mozzarella, feta and cream cheese.

This recipe has proven to be a great side dish at dinner parties, you can have it alongside your breakfast eggs or just some cucumber and tomatoes. It is also a great snack to have with crackers a and freshly cut vegetables.

The options are basically endless and for that reason alone you can stop reading, jump to the recipe and get cooking.

The post Spanakopita Dip – Cheesy Spinach Dip appeared first on PEANUTSWIRLS.

The smokiness of the roasted aubergine pairs perfectly with the nutty tahini, garlic, and lemon, making this dish a true flavour explosion. What’s more, it’s incredibly easy and quick to prepare with just a few simple ingredients. Whether served as a dip, side dish, or mezze, it’s sure to be a hit at any table!

What is Mutabal Made Of?

Mutabal is made primarily from aubergines (eggplant), tahini, garlic, lemon juice, and yogurt. The smoky flavour from the roasted aubergines pairs beautifully with the richness of the tahini, and the garlic and lemon juice add depth and tang to the dip.

Some versions, like mine, might include spices like cumin or paprika to elevate the flavours, but the key ingredients remain simple yet impactful.

The Origins of Mutabal

Mutabal is believed to have originated in the Levant region of the Middle East, and it’s a beloved dish across many countries in the region, including Lebanon, Syria, Jordan and Palestine. I was first introduced to this dish by my best friend’s Syrian mum, who made it with such love and care. She taught me to focus on the tahini and the abundance of garlic, and this is what truly made me fall in love with the dish.

Since then, it’s become a regular part of my kitchen, and I always like to serve it with a generous drizzle of extra virgin olive oil and a scattering of fresh pomegranate seeds for a little burst of sweetness.

Baba Ghanoush vs. Mutabal

You might wonder how mutabal differs from baba ghanoush, as they are often used interchangeably. Both dips use roasted aubergine as their base, but the main difference lies in the added ingredients. Mutabal typically includes tahini (a sesame paste) and sometimes full fat yogurt, which gives it a creamier texture. You better believe Mutabal has a special place amongst other Mezzes like Hummus, labneh and Muhamara.

Baba Ghanoush, on the other hand, also originates from the levant region, often includes more olive oil, pomegranate molasses and freshly chopped herbs and vegetables which gives it a more salad vibe. This dish definitely doesn’t contain yoghurt!

So, while both are delicious, mutabal tends to be a bit creamier and richer, while baba ghanoush, which is often misunderstood in the west is a very different dish.

How Do You Pronounce Mutabal?

Mutabal is pronounced as “moo-tah-bahl,” with the emphasis on the second syllable. The word comes from the Arabic root “ta-bal,” meaning “to season” or “to spice,” which makes sense given the rich, aromatic flavours in this dip.

How to Prep the Aubergine to Perfection

To achieve that signature smoky flavour in mutabal, the preparation of the aubergine is key!

Traditionally, aubergines are roasted over an open flame or charcoal, which imparts that deep, smoky aroma that really elevates the dish. If you don’t have access to a gas stove, barbecue or an open fire of some sort, don’t worry. I’ve got you covered!

Simply heat a cast iron skillet in the oven for 10 minutes, then roast the aubergines in the skillet at a high temperature (around 200°C/400°F), contineously turning until they’re soft and charred on the outside. This is a great method which keeps your stove clean and gives you a nice char without the hassle of outdoor grilling.

This brings me to a cherished memory: My mum always finishes every BBQ party by throwing several aubergines onto the Manghal (grill). It’s a tradition she keeps, ensuring there’s always smoky aubergine ready for Middle Eastern dishes like mutabal, baba ghanoush, or Persian dishes such as Kashk-e-Bademjan (eggplant dip) and Mirza Ghasemi.

There’s something incredibly comforting about having smoky aubergines on hand, or in the freezer ready to use in various dishes, and it’s a taste of home that I treasure deeply.

How to Make Mutabal: Step-by-Step

Now that we’ve covered the basics, let’s get to the fun part—making this creamy, smoky mutabal! It’s incredibly easy and quick to prepare.

Here’s how you can make it:

Step 1: Roast the Aubergines
Begin by roasting the aubergines until they’re soft and charred. You can do this in the oven, on a charcoal grill, or using a cast iron skillet. Once roasted, allow the aubergines to cool slightly, then peel off the skin or scoop the flesh onto a cutting board. Chop the flesh finely.

Step 2: Combine the Ingredients
In a large bowl, combine the roasted aubergine with grated garlic, tahini, yogurt, lemon juice, and cumin. Whisk everything together until smooth and well combined.

Note: omit the yogurt if you’re vegan or use a vegan alternative, but personally this is a must for me.

Step 3: Taste test
Before serving give it a taste test and adjust the salt and lemon juice to your liking.

Step 4: Garnish and Serve
Transfer the mixture to a serving dish and garnish with a drizzle of extra virgin olive oil, freshly chopped mint, and a generous sprinkling of pomegranate seeds. I like to serve this with warm bread, preferably pitta but this is honestly great no matter how its served.

Frequently Asked Questions

For other tastes of faraway lands or simple savoury snacks, visit my appetisers and snacks page!

If you give my Smoky Creamy Mutabal with Tahini a try, don’t forget to leave a comment or review on the page! I’m always here to help with any questions you have along the way, and I love hearing your feedback.

Feel free to tag me on Pinterest or Instagram so I can check out your creations—it truly makes my day! Seeing you recreate my recipes inspires me to keep sharing more delicious dishes for you and your loved ones.

Here is always the best place to reach me, and I always enjoy hearing from you!

Love, Nelly

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Hummus Loaded With Shirazi Salad
Tahini Walnut Aubergine Dip with Crispy Butter Beans
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