Potato Mtabbal
A smooth, cold potato dip with tahini, with a tangy, creamy flavor.
A smooth cold potato dip blended with tahini, lemon, and olive oil for a creamy, tangy flavor.
Like mashed potatoes turned into a tangy dip.
Blend until very smooth and adjust the sourness carefully. The ice cubes help lighten the texture while mixing.
Ingredients
- 750 g potatoes
- 250 g tahini (rashi)
- 200 g ice cubes
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) citric acid
- 2 tablespoons olive oil
- ¼ cup (50 ml) cold water
Instructions
- Boil the potatoes in a pot over medium heat until tender.
- Mash the potatoes while hot, then pass them through a sieve or process them in a food processor until smooth and lump-free.
- Add half the ice cubes to the food processor with the mashed potatoes and process until the mixture begins to thicken.
- Add the salt and citric acid to the food processor while it is running.
- Add half the tahini to the food processor while it is running.
- Add the remaining ice cubes and remaining tahini to the food processor, and process until creamy.
- Rinse the tahini residue from the cup with ¼ cup (50 ml) cold water and add it to the food processor.
- Add the olive oil to the food processor at the end, then process until the ingredients are combined.
- Transfer the musabaha to yogurt bowls or serving dishes, then refrigerate for 3 to 5 hours or until the following day.
- Serve the musabaha cold in an earthenware dish or any suitable serving dish.
- Garnish the musabaha with cumin and red pepper; whole chickpeas or a sprig of mint may be added, as mentioned by the chef.