Mtawwamit Kusa: Tahini and Yogurt Zucchini Dip
If you like Baba Ghannoush or Mtabbal, you should definitely try Mtawwamit Kusa. The concept is similar, using zucchini instead of roasted eggplant, and it can work as a salad, a sandwich spread, a side to grilled meats, or a dip for a chips/veggie platter. To keep it as basic as possible, you can omit the walnuts and dill if you want, although they add a nice touch. All the ingredients can be adjusted to your own particular liking.
2 medium sized zucchini, grated (you can also use the leftover “insides” of the zucchini if you recently made mahshi!)
4 cloves of garlic, crushed
1 large lemon, juiced
4-5 tablespoons of tahini paste
2 tablespoons of cold water
2/3 cup of thick Greek yogurt
1 tablespoon of chopped parsley
1/3 cup of finely crushed walnuts (optional)
1 tablespoon of finely chopped dill (optional)
olive oil for garnishing
salt and pepper to taste
Saute the grated zucchini with two cloves of crushed garlic in a couple tablespoons of oil until the zucchini gets soft. Add a bit of water, turn the heat down and cover, letting it cook while checking it every few minutes, until the zucchini completely softens. Turn off heat and let cool.
In a bowl, whisk the tahini paste with half of the lemon juice until the tahini turns white. You will need to gradually add the cold water in while you’re whisking to keep the consistency creamy. Add the yogurt, the remaining two garlic cloves, and the parsley. Add the walnuts and dill at this point if you’re using them. Mix well.
Mash the cooked zucchini – you can make it as smooth as you want, but I like to leave it a bit chunky. Add the zucchini into the tahini+yogurt mixture. Add remaining lemon juice, as well as salt and pepper to taste. Mix well, then chill. Serve drizzled with olive oil.