Swiss Chard Mutabal Dip

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Syria is known for using yoghurt in many summer dishes as it helps cool the body during the intense heat of summer. Many of our dishes derive from Turkey, and the varieties of this yoghurt base dish are limitless, I recall my grandmother making it with fried zucchini or purslane (baqleh) or spinach.

Where I grew up we called it Swiss chard mutabal but the name can differ from city to city. It is so easy, effortless and delicious to make and makes a perfect addition to your lunch or dinner spread.

Cooking is about how you like it, some add mint, some add lemon juice and tahini while I want to keep it with simple flavours so, I choose a yoghurt that is naturally sour, and I finish it with sour pomegranates which simultaneously adds a touch of elegance and sourness.

Servings: 5

Preparation Time: 5 minutes

Start to finish: 15 minutes


  • 300 grams Swiss chard leaves

  • 1/4 cup onion, diced

  • 2 tablespoons olive oil

  • salt

  • 2 cups yoghurt

  • 1 clove garlic, minced

  • salt


* Wash and Slice into 2 inches thick.

* Sauté the onion in olive oil then add the leaves and saute until the chard is wilted and soft add salt to taste at the end and leave aside to cool.

* Whip the yoghurt and garlic and season to taste. Mix with the cooled Swiss chard and serve chilled.


* If you are using the leaves of the swiss chard for another preparation like stuffed with rice, don't throw away the stems but cut them and use them to prepare this dish.

* Dark leafy vegetables are naturally high in salt so make sure the salt is added at the very end after a tasting.

* Try making the dish with any vegetables you fancy even diced cooked beetroots or why not experiment with some super green leaves.

Per Serving: 103 Calories; 7g Fat (61.5% calories from fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 128mg Sodium.