Search for anything!
Found 4060 Illustrations
Mutabbal is a grilled eggplant (aubergine) dip, a vegetarian rich flavour with Tahini (sesame paste) and yoghurt, what gives level to this dish is the garlic and olive oil. In my culture we serve it as Meza (appetizer) and we eat it with Arabic or pita bread.
You can enjoy it also by dipping your veggies (carrots - cucumber - celery) in, or with your Nachos.
Don’t let the title fool you, this is NOT a healthy dish! The recipe was first published in 1959 by the Junior League of Baton Rouge in its first community cookbook, River Road Recipes I. It’s truly a classic! My mom has made it as long as I can remember, and I’ve carried on the tradition! The original recipe calls for 2 packs of spinach, but I prefer using three. I also usually add a little Tony Cachere’s seasoning for good measure, but that’s a little secret only for those of you that take the time to read this note! ;)
Raita originated in South India. It is made with dahi (yogurt). This refreshing Indian side dish contains yogurt, chopped pickles (my alternative to cucumbers) or other vegetables, and cumin. The coolness of Raita compliments Indian dishes and is an excellent antidote for those sensitive to spicy foods. Raita is delicious, quick and easy to prepare.