Don’t waste your greens! Turn Swiss chard stems into Mutabal Silik, a creamy, garlic-tahini Lebanese dip that rivals hummus. Try this easy 30-min recipe.
Swiss chard leaves are often used interchangeably with grape leaves in Lebanon and across the Middle East. They are stuffed with a mixture of rice, meat, and warm spices—or, sometimes, simply rice and vegetables—and cooked low and slow until tender. This beloved dish is known in Arabic as silik mahshi.
And we don’t throw away the Swiss chard stems. Instead, we cook them and transform them into a delicious dip known locally as mutabal silik. Little known in the West, this humble dip deserves a place alongside—and the recognition it deserves among—favorites such as hummus and baba ghanouj.
How to Make Swiss Chard Stalk Dip
Treat it the way you would baba ghanouj: keep the tahini, lemon juice, and crushed garlic, but swap the roasted eggplant for cooked Swiss chard stalks. It’s a simple dip, but one that’s pretty much guaranteed to whet your appetite. It’s wonderful with Arabic bread and a generous drizzle of extra-virgin olive oil.
How to Cook the Swiss Chard Stalks
Place the stalks in a saucepan (you can roughly chop them first, if you like) and cover with water. Once the water comes to a boil, add a pinch of sugar, cover, and cook over low heat for about 25 minutes, or until the stalks are tender. Drain well to remove any excess liquid.
Storage:
Cover and refrigerate the dip for up to 4 days.
Ingredients needed to make Swiss chard stalk dip (Mutabal Silik)
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Swiss chard stalks — the star of the show
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Lemon — to add a bright citrus flavor
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Garlic — to add depth and flavor
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Tahini — to add a nutty, creamy flavor
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Salt — to season
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Water — for boiling the stalks
More Lebanese Dips to Enjoy
- Authentic Lebanese Hummus
- Baba Ghanouj/ Baba Ghanoush/ Moutabal
- Avocado Moutabal with Tahini and Roasted Garlic
- Muhammara Spread
- Labneh with Garlicky Cherry Tomatoes and Dukkah
- Lebanese-Style Mashed Potatoes
- Beetroot and Eggplant Moutabal
- Raheb Salad
- Labneh/ Strained Yogurt Dip
- Taratour, Lemon Tahini Sauce
- Foul Medames, Ful
- Mashed Potatoes and Hard-Boiled Eggs
- Lebanese Garlic Toum
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Mutabal Silik/ Swiss Chard Stalks Dip
Description
Ingredients
- 450 g 1 lb Swiss chard stalks
- ½ teaspoon sugar
- 1 large garlic clove crushed
- ½ cup tahini
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon salt or to taste
- Extra-virgin olive oil
Instructions
- Place the Swiss chard stalks in a pan and cover with water. Bring to a boil, then add the sugar. Cover and cook over low heat for 25 minutes, or until tender. Drain well to remove any excess liquid.
- Transfer the stalks to a bowl. Roughly mash them using a mortar and pestle, or use an immersion blender if you prefer a smoother texture. Add the lemon juice and process to a rough paste. Add the crushed garlic, tahini, and salt, mix well, and transfer to a plate.
- Create a well in the middle of the dip using the back of a spoon. Add some olive oil to the well and serve with pita bread.
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