Here’s my explanation! hope it helps. Moutabbal also pronounced mtabal is the dish always sitting next to your hummus on your table of mezza dishes, and baba Ghanouj is the one closer to a salad.
Moutabbal made of smoked aubergine, tahini, lemon, garlic and yoghurt is a dip usually served with bread.
Mutabal and Baba Ghanouj are two popular dishes in Jordan that are typically served as dips or spreads. Both dishes are made from eggplant, but they differ in preparation and ingredients.
Mutabal is a dip that is made by chopping grilled eggplant with tahini, lemon juice, garlic, and salt. The result is a creamy, smooth dip that has a tangy, nutty flavor. To serve, it is typically drizzled with olive oil and sprinkled with sumac or parsley.
Baba Ghanouj, on the other hand, is a similar dip that is made by chopping grilled eggplant with tahini, lemon juice, garlic, and salt. However, it also contains additional ingredients such as pomegranate molasses and cumin, which give it a sweeter, smoky flavor. Like Mutabal, it is typically drizzled with olive oil and sprinkled with paprika or parsley before serving.
Both Mutabal and Baba Ghanouj are typically served with warm pita bread or crackers as an appetizer. They can also be used as a spread for sandwiches or as a side dish with grilled meats.
In conclusion, Mutabal and Baba Ghanouj are both delicious and versatile dishes that are popular in Jordan and the surrounding region. Whether you prefer the tangy, nutty flavor of Mutabal or the sweet fresh baba ghanouj flavor, your in for a treat.
In Moutabbal, tahini is mixed with the smoked aubergine to create a paste-like dip served with warmed or crispy bread. In Baba Ghanoush, no tahini is used and the smoked aubergine is mixed with onions, tomatoes and other vegetables.
Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly coloured (not brown). Transfer toasted seeds to a baking sheet or plate to cool. When completely cooled, add sesame seeds to the bowl of a food processor and process until a crumbly paste forms, about 1 minute. Now, add 3tbsp of oil and process for 2-3 minutes. Check the consistency, it should be smooth, not gritty and pourable. Add 1tbsp more oil, if needed, and process for one more minute. Add salt and process for 5 to 10 seconds. Tahini is ready.
Both recipes begin with roasting eggplants, either on a direct flame or on an oven grill until the skin is completely charred. The skin is then peeled off, while the pulpy flesh with its smoky flavour forms the base of the dish.
Place the eggplants over a direct flame for 20 minutes and keep turning until the skin is charred on all sides and the flesh becomes soft. A smoky flavour and a liquid leaking on all sides of the egg plant will confirm that it is well done. Cool and peel the skins and place the flesh in a large bowl. Add the garlic, tahini, yoghurt, lemon juice, and salt and combine well with a fork until the mixture is smooth. You may use a blender to get a smoother consistency, if desired. Add to serving bowls and garnish with olive oil, chopped parsley, and pomegranate seeds. Serve warm or cold with pitta breads.
Baba Ganoush is a purely vegan, gluten-free, and keto-friendly dish that is also low in carbs. It has an earthy, smoky, silky and slightly tangy flavour. Moutabel is a richer, creamier dip, with a texture somewhere in between a hummus and a Baba Ganoush. While most people equally relish both these dips, only some can distinguish between the two as the choice of ingredients for both varies according to individual tastes.
If you add tahini, yogurt, mashed garlic, lemon juice, and salt, you get Mutabel. For Baba Ganoush, add chopped tomatoes, onion, mint, lots of extra virgin olive oil, and garnish with chopped parsley. Pomegranate seeds are also used as a garnish for both dishes.
In conclusion, Mutabal and Baba Ghanouj are both delicious and versatile dishes that are popular in Jordan and the surrounding region. Whether you prefer the tangy, nutty flavor of Mutabal or the sweet fresh baba ghanouj flavor, your in for a treat.
Baba Ghanouj, on the other hand, is a similar dip that is made by chopping grilled eggplant with tahini, lemon juice, garlic, and salt. However, it also contains additional ingredients such as pomegranate molasses and cumin, which give it a sweeter, smoky flavor. Like Mutabal, it is typically drizzled with olive oil and sprinkled with paprika or parsley before serving.
Mutabal and Baba Ghanouj are two popular dishes in Jordan that are typically served as dips or spreads. Both dishes are made from eggplant, but they differ in preparation and ingredients.
Both Mutabal and Baba Ghanouj are typically served with warm pita bread or crackers as an appetizer. They can also be used as a spread for sandwiches or as a side dish with grilled meats.
Here’s my explanation! hope it helps. Moutabbal also pronounced mtabal is the dish always sitting next to your hummus on your table of mezza dishes, and baba Ghanouj is the one closer to a salad.
Baba Ghanoush VS Moutabal – THE SECRETS OF MEZZEH, How to make both recipes
FAQ
Is baba ganoush the same as moutabal?
What is the other name for baba ganoush?
What is baba ganoush similar to?
Is baba ganoush healthy or unhealthy?
What is the difference between Baba Ganoush and moutabal?
The main difference between baba ganoush and moutabal is that baba ganoush is made from roasted eggplant, while moutabal is made from grilled eggplant. This gives baba ganoush a deeper, more complex flavor. Additionally, baba ganoush is typically looser in consistency than moutabal, which is usually thicker and more spreadable.
What is baba ganoush?
Baba ganoush is a creamy dip made by mixing roasted or charred eggplant with nutty tahini, garlic, citrus, and spices. Traditionally, people bake or broil the eggplant over an open flame to achieve a smoky flavor and tender texture. In fact, it is a popular meze or starter in regional cuisine and is popular as a side dish or dip for pita bread.
What is mutabbal Ganoush?
Mutabbal is probably what many people would recognise as ‘Baba Ganoush’, the staple aubergine dip of Middle Eastern restaurants everywhere. Though its name is not quite so catchy (Baba is the Arabic word for ‘dad’ and so baba ghanouj / ganoush roughly translates to something like ‘spoiled daddy’ or ‘pampered papa’).
What is the difference between Baba ghanoush and mutabal?
Baba Ghanoush Vs. Mutabal: What’s The Difference? Baba Ghanoush Vs. Mutabal: What’s The Difference? When you want a cooling, smoky dip that hosts complex layers of flavor, you can’t go wrong with either mutabal or baba ghanoush. According to Migrateful, baba ghanoush has a complicated origin.