Jamie Oliver Tabbouch W’ Khobez Mekli

The Jamie Oliver Tabbouch W’ Khobez Mekli is a creamy, crunchy dream of a dip that turns simple ingredients into something spectacular. With golden fried aubergines, thick garlicky yogurt, and crispy za’atar-topped bread crackers, this dish is bursting with texture and bold Eastern Mediterranean flavors. I tried it as a mezze-style starter for a weekend get-together, and it was a huge hit with everyone! (inspired by Jamie Oliver)

Ingredients Needed

For the Tabbouch (Dip):

• 8 medium-sized aubergines (eggplants) – seedless variety, with dark black skin and bright green tops
• Sea salt
• Neutral oil, for deep-frying
• 3 garlic cloves
• 500g (1lb 2oz / 2 cups) Greek yogurt
• 1½ tbsp crushed dried mint, plus ½ tbsp to garnish

For the Khobez Mekli (Bread Crackers):

• 5 whole pieces of Lebanese bread
• 2 tbsp Za’atar Baladi (or available alternative)
• A handful of oregano leaves (optional)

How To Make Jamie Oliver Tabbouch W’ Khobez Mekli

1. Salt the Aubergines: Start by washing the aubergines and removing the green tops. Peel them, leaving some strips of skin on for a bit of bite and texture. Slice them lengthways, then quarter them into thick, boat-like chunks. Toss with a big handful of sea salt in a strainer over a bowl and leave in the fridge uncovered overnight. This draws out excess moisture and intensifies the flavor.
2. Fry the Bread Crackers: Tear the Lebanese bread into large pieces. You want a rustic look here, and make sure the coarse side faces down when frying for a better crunch. Heat about 500ml of neutral oil in a medium frying pan. Test one piece: it should turn golden and crisp up when cooled. Fry the rest in batches, being careful not to overcrowd the pan. Drain the crackers in a colander to shed any excess oil.
3. Fry the Aubergines: In the same oil, working in small batches, fry the aubergines for around 10 minutes until golden brown and tender inside. They should collapse slightly and develop a rich, smoky flavor. Drain well in a colander for at least 2 hours. This step is crucial to avoid a greasy dip.
4. Make the Yogurt Base: Crush the garlic cloves with a pinch of sea salt using a pestle and mortar until smooth. Mix this paste into the Greek yogurt in a large bowl. Stir in the crushed dried mint. Taste and adjust the seasoning—you want a balance of garlic tang and herbal freshness.
5. Assemble the Dip: Once the aubergines are fully drained and cooled, tear them gently with your fingers to maintain some chunky texture. Stir them into the yogurt mixture, folding to combine into a rich, textured dip. Transfer to a serving platter and scatter with a final sprinkle of dried mint.
6. Serve with Crackers: Serve the Tabbouch on a flat plate surrounded by the Khobez Mekli. Sprinkle za’atar over the crackers and add fresh oregano leaves if you like. Best served at room temperature so the flavors really pop.

Why I Love This Recipe

I made this for a relaxed mezze night with friends, and it disappeared in minutes. The creamy yogurt, the smoky fried aubergines, and those crisp za’atar crackers are just addictive together. It’s also one of those dishes you can prep ahead, so it feels fancy without the fuss.

Recipe Tips

• Salt the aubergines properly: An overnight salt draw is key to avoiding watery, bland aubergines.
• Use thick yogurt: Full-fat Greek yogurt works best for creaminess and richness.
• Don’t rush the draining: Letting the aubergines rest after frying ensures your dip isn’t oily.
• Play with toppings: Swap za’atar for sumac or chili flakes for a different twist.
• Make ahead: The dip can be made a day in advance and actually tastes better the next day!

How To Store This Jamie Oliver Tabbouch W’ Khobez Mekli

• At Room Temperature: Keep out for no more than 2 hours. The yogurt base can spoil quickly.
• In the Fridge: Store in an airtight container for up to 3 days. Store crackers separately in a sealed bag.
• In the Freezer: Not suitable for freezing—yogurt separates and aubergine loses texture.
• Reheating: Not needed! This dish is best enjoyed cold or at room temperature.

FREQUENTLY ASKED QUESTIONS

• Do I need to salt the aubergines overnight?
  Yes—this step removes bitterness and moisture, making the aubergines fry beautifully.
• Can I bake the bread instead of frying?
  Sure! Bake torn pieces at 180ºC (350ºF) until golden and crisp.
• Is this dip spicy?
  Not at all. But you can add chili flakes or a touch of harissa if you like heat.
• What if I don’t have za’atar?
  A mix of thyme, sesame seeds, and a pinch of sumac is a great homemade swap.
• Can I make this vegan?
  Definitely! Just use a dairy-free yogurt alternative that’s thick and creamy.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup of dip with 2 crackers)

• Calories: 250
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 400mg
• Potassium: 300mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 6g

Try More Jamie Oliver Recipes:

• Jamie Oliver Prawn And Avocado Cocktail
• Jamie Oliver Yogurt Flatbread
• Jamie Oliver Scotch Eggs
• Jamie Oliver Lamb Liver Pate