{"id":5748,"date":"2023-08-26T23:11:13","date_gmt":"2023-08-26T23:11:13","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=5748"},"modified":"2024-11-14T23:40:00","modified_gmt":"2024-11-14T23:40:00","slug":"raheb-salad","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/raheb-salad\/","title":{"rendered":"Raheb Salad"},"content":{"rendered":"

Baba Ghanouj, which we call in Lebanon moutabal, may possibly be the most famous eggplant dip in the West. But have you ever tried \u201cRaheb salad\u201d? An equally scrumptious beloved dip originating from Lebanon and the Middle East. It is naturally vegan, gluten free, and keto friendly. Plus, it is easy to make.<\/p>\n

\"\"<\/p>\n

Raheb roasted eggplant dip is tahini-free, made of\u00a0 chunky roasted eggplant flesh (rather than a mushy), garlic, lemon juice olive oil. and veggies. Maybe I would describe it as cross between a dip and salad since it is overloaded with veggies. Chefs in the Levant added their touches and tricks that is why you would see different variations and suggestions.<\/p>\n

Roasted, grilled, or flame-cooked eggplant is peeled, and the pulp is roughly chopped and mixed with lemon juice, salt, garlic and veggies and sometimes other flavorings which vary from region to region and cook to cook, including pomegranate molasses, walnuts and pomegranate seeds.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

Tips and Tricks<\/h2>\n