There’s a common misconception that mouttabal (also spelled moutabbal or muttabal, depending on the country) is the same thing as baba ghanoush. In many North American restaurants, the two are used interchangeably on menus when in practice they are actually different dishes deriving from one main ingredient: roasted eggplant. As a result, both have a deep smoky taste that languishes on your tongue after each bite. While mouttabal and baba ghanoush are each found within the Levant region, their similarities end with the roasted eggplant and seasonings like lemon juice and garlic. It was mouttabal – and not baba ghanoush – that remained a staple throughout my travels in Jordan.
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