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!
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
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
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