متبل كوسا

Looking to add a little Mediterranean magic to your table? Let me introduce you to Mutabbal Kousa—a creamy, garlicky zucchini (baby marrow) dip that’s a staple on Lebanese Mezza spreads. It’s simple, refreshing, and bursting with flavor from tahini, yogurt, and a drizzle of golden olive oil.

This easy dip is perfect served with warm pita, alongside grilled meats, or as part of a larger Mezza platter. Think of it as the zucchini cousin to baba ghanoush—lighter, herbier, and just as addictive!

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Why You’ll Love This Recipe

• Naturally healthy & vegetarian
• Only 10 minutes to prep
• Perfect for summer zucchini overload
• A delicious alternative to hummus or baba ghanoush
• Gluten-free and keto-friendly (when served without bread)

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Ingredients:

• 400g baby marrow (zucchini), grated
• 1/2 cup plain yogurt (preferably full-fat)
• 1/4 cup tahini
• 2 garlic cloves, crushed
• 1/2 tsp salt (or to taste)
• 2 tbsp fresh mint or basil, chopped (for garnish)
• 2 tbsp olive oil (for garnish)
• A pinch of sumac (optional, for garnish)

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How to Make Mutabbal Kousa:

1. Sauté the zucchini:

In a skillet, heat 1 tsp olive oil over medium heat. Add the grated baby marrow and sauté for 5–6 minutes, or until tender and most of the moisture has evaporated. Let cool completely.

2. Make the creamy base:

In a bowl, whisk together the yogurt, tahini, crushed garlic, and salt until smooth and well-combined.

3. Combine & finish:

Fold the cooled zucchini into the yogurt-tahini mixture. Transfer to a serving bowl, smooth the top, and garnish with fresh herbs, a drizzle of olive oil, and a pinch of sumac if using.

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Serving Suggestions:

• Serve with toasted pita bread or vegetable sticks for a light appetizer.
• Delicious alongside kibbeh, grilled lamb, or shish tawook.
• Pair with other Mezza classics like hummus, labneh, and fattoush for a full spread.
• Try it as a sandwich spread—amazing in wraps with grilled eggplant or chicken.

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Storage:

Store in an airtight container in the fridge for up to 3 days. Stir well before serving.

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Recipe Notes:

• For a stronger garlic flavor, use raw garlic; for a milder dip, roast the garlic beforehand.
• Don’t skip the garnish! That minty freshness and olive oil really elevate the flavor.
• You can substitute Greek yogurt for a thicker texture.

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Prep Time: 10 minutes

Yields: 4 servings
Category: Mezza, Dip
Cuisine: Lebanese, Mediterranean
Diet: Vegetarian, Gluten-Free

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Whether you’re putting together a casual lunch or a festive Mezza platter, Mutabbal Kousa is the creamy, herby dip your table needs. It’s simple, satisfying, and full of that classic Mediterranean soul.

Sahtein! (Enjoy!)