Moutabal in the UK: what it is, how to order it, where to find it
Moutabal is a smooth, smoky aubergine dip rich with tahini, lemon and garlic, the silkier tahini-heavy cousin of baba ganoush. Charred aubergine gives the smoke, tahini the creaminess, and a sharp lemon-garlic lift cuts through. It is one of the cold mezze that show whether a Lebanese kitchen chars over flame.
What moutabal is
Aubergines are charred whole over flame until the skin blackens and the flesh softens, then the flesh is mashed or blended smooth with a generous amount of tahini, lemon, garlic, salt and often a spoon of yoghurt for creaminess, finished with olive oil and pomegranate. It is smoother and more tahini-forward than baba ganoush, which tends to be chunkier and herbier, though menus use the names loosely. The defining flavours are smoke and sesame, balanced by lemon and garlic. It is naturally vegan without the yoghurt.
How to judge it
Smoky first, then creamy and tahini-rich, balanced with lemon and garlic, silky rather than watery. A pale, un-smoky version was baked not charred. The best have a pronounced char and a generous hand with tahini, under a pool of good olive oil. Served with warm flatbread.
Moutabal versus baba ganoush
Both are smoky aubergine dips; moutabal is the smoother, tahini-rich one, baba ganoush the chunkier, herbier one. If you like the sesame and smoke combination silky, order moutabal; if you want texture and herbs, baba ganoush. They often appear side by side.
Where it is done well in the UK
Lebanese and Levantine restaurants that char over flame. The list below shows areas with the most Lebanese restaurants.
How to order it
Order moutabal for a silky, smoky, tahini-rich aubergine dip; it should taste of char and sesame, balanced with lemon. If you want it chunkier and herbier, order baba ganoush instead. Eat with warm bread. Vegan without the yoghurt.
Where it's done well
UK councils with the most moutabal specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve moutabal near you.
Make it at home
Serves 4 · 30 min
Ingredients
- 3 aubergines
- 3 tbsp tahini
- juice of 1 lemon
- 1 garlic clove
- 1 tbsp yoghurt, optional
- salt, olive oil, pomegranate
Method
- 01Char the aubergines whole over flame until blackened and soft; cool, peel and drain.
- 02Blend the flesh smooth with tahini, lemon, garlic, salt and yoghurt.
- 03Spread in a bowl, pour over olive oil and scatter pomegranate.
Char over flame for the smoke, and be generous with tahini for the silky texture. Drain the flesh well.