Syrian eggplant dip with tahini and yogurt (Moutabal) from Mediterranean Vegetarian Feasts (page 89) by Aglaia Kremezi

  • lemons
  • Greek yogurt
  • Show all ingredients...
  • Serves : 2 cups (480ml); serves 8-10

  • EYB Comments

    This recipe is part of the "Summer Buffet Lunch or Dinner" menu on P22.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked feta, tomato, and pepper with olive oil and oregano (Bouyourdi); Toasted red lentil and bulgur patties (Mercimek köftesi); Red pepper spread with hazelnuts and pomegranate molasses; Potatoes and olives in onion-tomato sauce (Patates yahni); "Tomato salad" flat bread topped with cheese and tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    This recipe is part of the "Summer Buffet Lunch or Dinner" menu on P22.

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