Zucchini Yogurt Dip, also known as mutabbal kousa, is a Middle Eastern recipe made with zucchini, diced and quickly sautéed in a pan, then blended with yogurt, tahini sauce, lemon juice, salt, and pepper. Finally, the dish is garnished with fresh parsley and toasted pine nuts: a fragrant, refreshing, and very flavorful spread.
This is a variation of the more classic eggplant mutabbal (not to be confused with babaganoush), perfect to serve as an appetizer, accompanied by crunchy croutons, for a family lunch or a dinner with friends, or at brunch time, together with a thirst-quenching drink.
What is Mutabbal Kousa?
Mutabbal is a classic Middle Eastern dip traditionally made with roasted eggplant, tahini, lemon juice, and garlic, and it has long been a staple in Levantine cuisine. Its roots trace back to countries such as Syria, Lebanon, and Palestine, where smoky flavors and creamy textures are prized in meze spreads. Over time, regional variations of mutabbal have emerged, adapting the base recipe to local ingredients and preferences.
The zucchini variation is a modern twist that reflects the versatility of the dish. By substituting roasted zucchini for eggplant, this version offers a lighter flavor and a slightly sweeter note, while still maintaining the creamy richness of tahini and the tang of lemon. This adaptation makes mutabbal more accessible when eggplants aren’t in season.
Pro Tips for The Best Mutabbal Kousa
- Opt for medium-sized zucchini that are fresh, firm, and not too watery. Smaller ones usually have better flavor and fewer seeds.
- Roasting zucchini (in the oven or on a pan) brings out a smoky depth of flavor, similar to traditional eggplant mutabbal. It also reduces excess moisture, which helps achieve a creamy dip instead of a watery one.
- Go for high-quality, smooth tahini without bitterness for the best results.
- Lemon juice should be fresh-squeezed, and garlic should be finely crushed or grated to blend evenly. Taste as you go, adjusting salt and lemon to reach that perfect balance of tangy and savory.
- Letting the mutabbal rest in the fridge for at least 30 minutes before serving allows the flavors to meld beautifully.
Is Mutabbal Kousa Vegan?
Not as it is, because it contains yogurt. For a vegan variation, simply use a plant-based yogurt with no added sugar.
How to Serve Mutabbal Kousa
Mutabbal kousa is best served as part of a Middle Eastern mezze spread alongside dishes like hummus, baba ghanoush, and fresh salads. It pairs beautifully with warm pita bread, crispy pita chips, or fresh vegetable sticks for dipping. For a more elegant touch, drizzle it with extra virgin olive oil, sprinkle with fresh herbs or pomegranate seeds, and serve it as a creamy appetizer or side dish that complements grilled meats, fish, or vegetarian mains.
Can I Make It Ahead of Time?
Of course: preparing it a few hours or even a day in advance often improves the flavor, as the zucchini, tahini, garlic, and lemon juice have more time to blend together.
Does It Freeze Well?
Mutabbal kousa doesn’t freeze very well because zucchini holds a lot of water. Once thawed, the dip can turn watery and lose its creamy texture.
How to Store Any Leftovers
To store leftovers of mutabbal kousa, transfer the dip into an airtight container and keep it in the refrigerator. It will stay fresh for about 2–3 days. For the best flavor, drizzle a thin layer of olive oil on top before sealing the container—this helps preserve freshness and prevents the surface from drying out.
Ingredients
How to Make Palestinian Zucchini Yogurt Dip
To prepare zucchini mutabbal or moutabbal kousa, start by washing the vegetables under running water, then remove the ends and dice the rest. Transfer the zucchini to a pan, add a pinch of salt and a drizzle of extra virgin olive oil.
To prepare zucchini mutabbal or moutabbal kousa, start by washing the vegetables under running water, then remove the ends and dice the rest. Transfer the zucchini to a pan, add a pinch of salt and a drizzle of extra virgin olive oil.
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Place them on the stove and let them cook on a high flame for 6-7 minutes, until they are golden, but still firm.
Place them on the stove and let them cook on a high flame for 6-7 minutes, until they are golden, but still firm.
Collect the zucchini in the blender and add the yogurt, tahini, the lemon juice, the garlic, a pinch of salt and a grind of pepper.
Collect the zucchini in the blender and add the yogurt, tahini, the lemon juice, the garlic, a pinch of salt and a grind of pepper.
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Turn on the mixer and blend all the ingredients until you obtain a smooth cream: you can leave it more grainy or blend it for a few more moments, so as to obtain a smoother consistency. Then arrange it on a serving dish, garnish it with a drizzle of oil, pine nuts, chopped parsley, and another sprinkling of pepper.
Turn on the mixer and blend all the ingredients until you obtain a smooth cream: you can leave it more grainy or blend it for a few more moments, so as to obtain a smoother consistency. Then arrange it on a serving dish, garnish it with a drizzle of oil, pine nuts, chopped parsley, and another sprinkling of pepper.
Enjoy!
Enjoy!
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