Mutawam another word to add to the list of hard to say but oh so good recipes like sfeeha, kubbeh, makloubeh and kidreh. Mutawam is one of my favorite recipes to prepare with zucchini. It is one of the famous appetizers in the Levantine countries, often part of the Lebanese mezza along with baba ghannouj, tabouleh and hummous.
Don’t let the simple short list of ingredients fool you, the recipe has big flavors. Roasting transforms zucchini, it adds a hint of smoky flavor that pair perfectly with the mint-yogurt-garlic combination. If you have never tried mint with yogurt you are missing out big time!
Mutawam
2 servings
6 medium zucchini cut into quarters
1 cup greek yogurt (I prefer to drain it a little or mix it with some labaneh)
1 clove garlic minced
1-2 tablespoons chopped mint
Salt to taste
Olive oil
Arrange your quartered zucchini on a baking sheet or on a piece of foil
Drizzle with olive oil and sprinkle with salt
Roast on the lowest rack of the oven (200 C) for 2 hours
Take out of the oven and allow to cool
Peel the zucchini quarters (discard the peel) and then finely chop the zucchini
Add the yogurt, garlic, salt and chopped mint to the zucchini and mix to combine
Drizzle with olive oil, garnish with a spring of mint or some pomegranate seeds or nothing at all and serve with warm pita bread and enjoy
Notes
You can make Mutawam up to a couple of days ahead of time and leave it in the fridge. The longer you give it, the more time the flavors have to merge and combine.
You can roast a big batch of zucchini and store the roasted chopped zucchini in your freezer divided into portions. All you have to do is thaw it and mix it with yogurt, mint and garlic and your dip is ready to serve.
Considering the long time the zucchini requires in the oven I usually make it on the side when I am already roasting or using the oven for another dish, I just put the zucchini along with it. Another option would be to roast a big batch of zucchini as I stated above and store it in the fridge
canalcook
/ March 28, 2012I am a dip obsessive, and have been toying with the idea of a courgette (zuccini) dip for a while) so will have to give this recipe a go, it looks so beautiful
....RaeDi
/ March 26, 2012What a wonderful dish, love the mix! You again have taken such beautiful photos. This is something that T and I would both love and cannot wait to give it a try!
Sawsan@ Chef in disguise
/ March 27, 2012Thank you RaeDi, I really hope you and T will enjoy this
Deeps @ Naughty Curry
/ March 25, 2012this looks interesting, never heard of it before.. pretty pics
Sawsan@ Chef in disguise
/ March 27, 2012Thank you Deeps, it is pretty popular here but less well known world wide
Nami | Just One Cookbook
/ March 24, 2012I’ve roasted zucchini before but never discarded the peel and ate it like that. I do for eggplant, but not zucchini. I learned something new today and I’m excited. This is great way for baby/toddler to eat too (a little too late for me but…). My dip is always very similar and the great part of this recipe is kind of like daily ingredients. I am going to try next time I get pita bread (um store bought unlike yours. =P). Thanks Sawsan!
Sawsan@ Chef in disguise
/ March 27, 2012Thank you Nami, I really hope you will enjoy this dip. It is really easy to make, healthy and full of refreshing flavors
kitchenbelleicious
/ March 23, 2012you know I wasn;t a fan of yogurt dip until about 2 years ago when I had a roasted red pepper one. This looks beyond amazing and I can’t wait to try it
Sawsan@ Chef in disguise
/ March 27, 2012Thank you Jessica, it is really all about what you combine with the yogurt
I hope you will enjoy this one
Georgia | The Comfort of Cooking
/ March 23, 2012What a fabulous dip, and I bet so flavorful and delicious! Thanks for sharing. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!
Sawsan@ Chef in disguise
/ March 23, 2012Thank you for letting me know about the giveaway
Just A Smidgen
/ March 23, 2012I love the ingredients in this dip and would like to make it. I’m wondering if I could peel the zucchini before roasting it to simplify… or does leaving it on help it hold it’s shape or add flavor! It’s so pretty with the pomegranate seeds scattered over top!
Sawsan@ Chef in disguise
/ March 23, 2012Hello Smidge, glad you like the recipe. The peel holds the zucchini together,and adds flavor. If you peel it before roasting you won’t get the same result.
Karen
/ March 23, 2012I can’t wait to make this wonderful dip, Sawsan. What I love are your notes. I think that since the zucchini can be frozen it will be perfect for summer entertaining. I can roast a lot of zucchini early in the season while it is not too hot. Later in the summer, I can make the dish without heating up the house with a hot oven.
Sawsan@ Chef in disguise
/ March 23, 2012That is what I do Karen, prepare it while it is still some what cool and enjoy this dip without having to turn on the oven in hot summer days
Geni - Sweet and Crumby
/ March 22, 2012Quadruple YUM! This looks fantastic and so simple. I LOVE IT! I am really ready to try this ASAP with some good flat bread.
Sawsan@ Chef in disguise
/ March 23, 2012I am really glad you like it Geni
zeki
/ March 22, 2012yum. havent had this in years,will be making this soon per your recipe.. 2 questions, do u prefer the fresh nana to the dry for this and how much of the dried would u suggest? here in the States its hard to get good fresh mint..so I buy the dried one from Lebanon. We also make Koosa bil khal..broil or grill zuccini (cut 1/4 inch thick lengthwise brushed with olive oil and salt) till golden brown and soft , remove from heat, then when still very hot drizzle or brush the slices with a dressing made of cple tbsps husrem/ or white wine vinegar mixed with dried nana,salt,pepper and finely minced garlic, let sit till it comes to room temp or longer tastes better..also amazing
Sawsan@ Chef in disguise
/ March 23, 2012Hello Zeki
Glad I reminded you of an old favorite.
To answer your questions: fresh nana is better iF you can find it but if you can’t I would go with 1/2 to 2/3 teaspoon dried.
I have never heard of or tried koosa bil khal but it sounds mouth watering good. I will give it a try the next time I buy Koosa, thank you for sharing the recipe
zeki
/ March 23, 2012thank you so much for this recipe.., I adore your mshat recipe as you know!… ..give it a try u will love koosa bil khal..just be sure to brush the long slices with lots of olive oil and some salt to taste on both sides before putting under broiler, and dress or brush the slices when still very hot..the longer it sits the better
Sawsan@ Chef in disguise
/ March 23, 2012Thank you for the tips Zeki, I am buying zuchhini tomorrow because I am really looking forward to try this
zeki
/ March 25, 2012ps for this recipe we peel the zuccini in stripes,,removing most of the peel..then slice lengthwise 1/4 inch, I guess since we broil the slices the peel doesnt have enough time to soften
Sawsan@ Chef in disguise
/ March 27, 2012Thank you Raedi, I look forward to hearing what you think of it
Courtney
/ March 21, 2012Is it a good alternative to hummus?? Always looking for great dips – and this looks like it would do the trick.
Sawsan@ Chef in disguise
/ March 23, 2012It is a great alternative to hummus. Different from it yet in a good and interesting way
Caroline
/ March 21, 2012How convenient…I have some zucchini in my fridge just waiting to be used, and I had no idea what to use it for. Perfect!
Sawsan@ Chef in disguise
/ March 21, 2012Eva kitcheninspirations.wordpress.com
/ March 21, 2012And super healthy too, what a great dip recipe, Sawsan. I’m going to try it right away…it’s patio season and I’m always on the lookout for new, tasty and healthy little nibbles for cocktail hour(s).
Sawsan@ Chef in disguise
/ March 21, 2012I am really glad you like it Eva. I look forward to your feedback once you give this a try
Bam's Kitchen
/ March 21, 2012Yummy a new alternative to hummus.
Sawsan@ Chef in disguise
/ March 21, 2012Glad you like it
cjdelgrosso
/ March 21, 2012I think this a fabulous dish. What would it be paired with or is it just served with pita?
Sawsan@ Chef in disguise
/ March 21, 2012Thank you, you can pair it with grilled or roasted chicken or meat. You can also serve it as an appetizer with some pita
cjdelgrosso
/ March 21, 2012Great! I love this!
promenadeplantings
/ March 21, 2012I love the sound of this. I’ve had baba ghannouj many times but not this with the mint added to it. Perfect!
Sawsan@ Chef in disguise
/ March 21, 2012I am really glad you like it. I actually prefer this to baba ghannouj. I hope you can give this a go in your French winter
foodblogandthedog
/ March 21, 2012I love baba ghanoush but have never made a roasted zucchini dip, I am picking up my organic veg box today and I hoping for some courgettes now, this sounds delicious!!
Sawsan@ Chef in disguise
/ March 21, 2012Thank you Natalie
I hope you will get courgettes
Choc Chip Uru
/ March 21, 2012The dip and it’s flavours sound beautiful – and your presentation is exquisite
How do you do it?
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ March 21, 2012You are too kind Uru. I try to “study” pictures that I like, colors, setting, props and I try out different setting for each recipe and choose the ones that work out best
Chica Andaluza
/ March 21, 2012I love this so much and I also love the idea of popping the courgettes into the oven while you are roasting something else. Economical and time saving as well as super tasty!
Sawsan@ Chef in disguise
/ March 21, 2012Thank you Tanya. I know some people worry about turning on the oven for 2 hours just to make an appetizer. I have a friend who keeps reminding me to turn off lights and save energy for the enviroment
jolka :)
/ March 21, 2012bardzo smaczne !
Sawsan@ Chef in disguise
/ March 21, 2012Thank you
ChgoJohn
/ March 21, 2012I’ve roasted plenty of vegetables, Sawsan, but somehow zucchini hasn’t been among them. I do love baba ghannouj, though, and bet this will be every bit as enjoyable. Thanks for sharing what I’m sure will be a great recipe!
Sawsan@ Chef in disguise
/ March 21, 2012Thank you John
I love roasting zucchini, the only thing I do to make sure it doesn’t go soggy when I roast it with chicken or other veges is to take out the central part with the seeds (that is the part that goes soggy). Try that and zucchini will be on your shopping list quite often
Kristy
/ March 21, 2012This looks delicious Sawsan! I think I’m going to make this for my lunches next week.
I’ve been making these types of appetizers for the past few months to make my lunches a bit more interesting and healthy. This looks like it will fit right in. 
Thanks!
Sawsan@ Chef in disguise
/ March 21, 2012Hello Kristy
I have been trying to make things healthier too and I hope you will enjoy this one as much as I do
Maureen (@OrgasmicChef)
/ March 21, 2012What a great idea to roast it and freeze it. We love dips of all sorts and I can’t wait to try this one.
Sawsan@ Chef in disguise
/ March 23, 2012Dips are a family favorite here too.I hope you’ll enjoy this one
Norma Chang
/ March 21, 2012This is a great recipe for using up the, oh too much, zucchini this coming growing season. Roast a big batch and store in the freezer for future use.
Sawsan@ Chef in disguise
/ March 21, 2012I know how much zucchini plants can produce in the summer. I hope you will enjoy this one
fati's recipes
/ March 21, 2012I was at war with zucchini for a long time…. when it was cooked, it was soggy, and it wasn’t very yummy! After an Iraqi friend made this mutawam (she called it mutabbal, though) I love it! Although I don’t think she roasted her zucchinis, I think she cooked them until they softened a bit….
…I can happily say that I love this dip (and I’m SO eager to try the roasted version)… and I can also say that I’m starting to eat stuffed zucchini again (after a very long time!) … I guess roasted veggies that have zucchini in them will still need to wait… I still have that idea about it being a soggy mess
Thanks for this recipe, Sawsan, I’m SO going to do it this weekend (or the next chance I get to go buy koosa baladeeyah!)
Sawsan@ Chef in disguise
/ March 23, 2012I had issues with zucchini for a very long time until I started to remove the seeds area and they transformed from soggy unappetizing to one of my favorite vegetables
I can’t wait to hear the verdict about this recipe when you have the time to try it
Flavors of the Sun
/ March 21, 2012This sounds wonderful. We’ve probably all made something similar with eggplant, but I, for one, never once thought to roast zucchini for a recipe like this. Thanks!
Sawsan@ Chef in disguise
/ March 23, 2012It is really worth trying. Different from eggplant in a good and interesting way
Rufus' Food and Spirits Guide
/ March 21, 2012Reminds me of baba… not gonna spell it. Looks just wonderful!
Sawsan@ Chef in disguise
/ March 21, 2012hehehe I know what you mean about spelling
Glad you like it Greg
mireia
/ March 21, 2012Lovely!! I always have a hard time stopping myself from eating too much dip, this one sounds great!
Sawsan@ Chef in disguise
/ March 23, 2012hehehe I have the same problem
ceciliag
/ March 21, 2012The thing with very simple recipes is that you must use very good ingredients so each can sing. I love this sawson, I have written this down, I can see this being our summer dip once I start milking and making the labaneh and yoghurt and the zucchinii start to grow. I love simple and good! have a great day.. c
Sawsan@ Chef in disguise
/ March 21, 2012Very true Cecilia. You need very good ingredients because recipes like this one aim at letting good ingredients shine. I can’t wait to hear from you when you give this a go
thebigfatnoodle
/ March 20, 2012Wow, I love everything about this dip!
Sawsan@ Chef in disguise
/ March 21, 2012I am glad you do
thekalechronicles
/ March 20, 2012I have not heard of this dip, Sawsan. I’ll remember to try it when the zucchini comes rolling in in the summer.
Sawsan@ Chef in disguise
/ March 21, 2012It is really worth a try Sharyn, I hope you’ll enjoy it