Yaza Mutabal dip

Serves 1-2 | Prep: 5 minutes | Total: 5 minutes

Discover the comforting, time-honored roots of Mutabal, a dip cherished across the Levant for generations. Traditionally made with slow-roasted eggplant mashed by hand, Mutabal has long been celebrated for its balance of smoke, creaminess, and gentle tang — a staple on mezze tables!

 

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Mutabal Dip with Yaza Plain Labneh & Yaza Baba Ghanouj

This recipe mixes 50/50 Yaza Plain Labneh and Yaza Baba Ghanouj to bring both worlds together: the cool creaminess of labneh with the smoky depth of baba ghanouj. A sprinkle of paprika, fresh parsley, and bright pomegranate seeds makes it pure Levantine comfort.
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Ingredients
  

  • 6 oz Yaza Plain Labneh
  • 6 oz Yaza Baba Ghanouj
  • 2 tbsp Pomegranate Seeds
  • 1 tsp Smoked Paprika
  • 1 tbsp Olive oil
  • 1 tsp Parsley chopped

Method
 

Mix the Base
  1. In a bowl, combine 1 part Yaza Plain Labneh and 1 part Yaza Baba Ghanouj.
  2. Stir until smooth and fully blended.
Plate It
  1. Spoon onto a shallow plate and swoosh into a wide circle with a slight well in the center.
Garnish
  1. Dust the edges with paprika.
  2. Scatter pomegranate seeds and parsley over the top.
  3. Drizzle with olive oil if you like extra richness.
Serve
  1. Enjoy with warm pita, veggies, or part of a mezze spread.