This delicious Tabbouch W’ Khobez Mekli by Jamie Oliver is a simple yet hearty dip made with fried aubergines and creamy Greek yogurt. It’s perfect for a quick snack or appetizer, with crispy bread crackers topped with za’atar. You can easily customize it with ingredients you already have in your kitchen!
Ingredients Needed
- 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 bread crackers (Khobez Mekli):
- 5 whole pieces of Lebanese bread
- 2 tbsp Za’atar Baladi (or available alternative)
- A handful of oregano leaves (optional)
How To Make Tabbouch W’ Khobez Mekli
- Prepare the aubergines: Wash the aubergines, remove the tops, and peel the skin, leaving a few thin strips for texture. Cut them lengthways into halves, then in quarters to create boats, and chop them into large cubes. Place in a strainer over a bowl and sprinkle with a large handful of salt. Leave uncovered in the fridge overnight to draw out the liquid.
- Prepare the bread crackers: Tear the Lebanese bread into large pieces. The coarse side should face down when frying. Heat 500ml (17fl oz / 2 cups) of oil in a medium frying pan or wok. Test the frying time with a piece of bread – it should turn golden, and once cooled, darken to a light brown. Fry the bread in batches, making sure not to overcrowd the pan. Once fried, drain the bread crackers in a colander to remove excess oil.
- Fry the aubergines: Heat more oil in the same pan and fry the aubergines in small batches for around 10 minutes until browned on the outside and soft on the inside. Drain them in a colander for at least 2 hours to remove any excess oil.
- Prepare the yogurt: Crush the garlic with a pinch of salt using a pestle and mortar, then transfer to a mixing bowl. Add the yogurt and mix with a wooden spoon to combine. Stir in the crushed dried mint. Taste and adjust the seasoning, adding more salt or garlic if necessary.
- Assemble the dish: Once the aubergines have drained, tear them slightly with your fingers and stir them into the yogurt mixture to create a thick, textured dip. Serve the dip on a platter with the fried bread crackers, sprinkling the za’atar over the top, and adding fresh oregano if desired. Garnish with dried mint before serving.
Recipe Tips
- Salt the aubergines properly: Don’t skip the step of salting the aubergines overnight. This helps draw out excess moisture, which makes them fry better and gives the dip the perfect texture.
- Fry the bread carefully: Keep the oil at medium heat when frying the bread. If it’s too hot, the bread will burn quickly, and if it’s too cold, it will become soggy. The golden, crispy bread is key to great crackers.
- Let the aubergines drain well: After frying, let the aubergines sit in a colander for at least 2 hours to remove excess oil. This step is important to avoid a greasy dip.
- Adjust yogurt seasoning: Taste the yogurt mixture before adding the aubergines. If it’s not garlicky or salty enough for you, feel free to add a little more garlic or salt to balance the flavors.
How To Store Leftovers?
Let the leftover Tabbouch w’ Khobez Mekli cool to room temperature before placing it in an airtight container. Store in the fridge for up to 3 days.
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
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