{"id":508910,"date":"2026-10-27T00:02:15","date_gmt":"2026-10-27T00:02:15","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/508910\/"},"modified":"2026-10-27T00:02:15","modified_gmt":"2026-10-27T00:02:15","slug":"mutabbal-and-meatballs-los-angeles-times","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/508910\/","title":{"rendered":"Mutabbal and meatballs &#8211; Los Angeles Times"},"content":{"rendered":"<p>             Topped with labneh and harissa, the smoky, Levantine eggplant dip and spiced lamb meatballs are a match made in heaven                           <\/p>\n<p> Share via     Close extra sharing options  <\/p>\n<p>I fell in love with mutabbal, but soon, I wanted more. To go along with my smoky eggplant dip, I made lamb meatballs, substituting leftover pita bread and labneh for the classic white bread and milk panade. I topped the mutabbal and meatballs off with an herby labneh drizzle, harissa and sprigs of cilantro and scooped it up with big, soft sheets of lavash.<\/p>\n<p>               <a class=\"link\" aria-label=\"Cody Reiss\" href=\"https:\/\/www.latimes.com\/people\/cody-reiss\" data-click=\"authorBioImage\" rel=\"nofollow noopener\" target=\"_blank\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/10\/1793059335_886_.jpeg\" loading=\"lazy\"  width=\"130\" height=\"130\"\/> <\/a>           <\/p>\n<p class=\"author-bio-text\">Cody Reiss is the cooking editor for Los Angeles Times Food, making videos focused on fundamental cooking techniques, philosophies and principles. Previously, he has worked as a cook in the Chez Panisse Caf\u00e9, as a private chef and a travel and food writer. Reiss has eaten his way through 46 states and over 30 countries, and is on a constant search for the best bean and cheese burrito in town.<\/p>\n","protected":false},"excerpt":{"rendered":"Topped with labneh and harissa, the smoky, Levantine eggplant dip and spiced lamb meatballs are a match made&hellip;\n","protected":false},"author":2,"featured_media":508911,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[196357,196349,154512,196354,196350,196356,48,52,51,196351,196355,196352,47,50,49,63,52711,196348,112719,196353,2422],"class_list":["post-508910","post","type-post","status-publish","format-standard","has-post-thumbnail","category-los-angeles","tag-cheese-burrito","tag-cody-reiss-cooking-editor","tag-food-writer","tag-fundamental-cooking-technique","tag-harissa","tag-herby-labneh-drizzle","tag-la","tag-la-headlines","tag-la-news","tag-labneh","tag-lavash","tag-levantine-eggplant-dip","tag-los-angeles","tag-los-angeles-headlines","tag-los-angeles-news","tag-los-angeles-times","tag-meatball","tag-mutabbal","tag-philosophy","tag-sprig","tag-travel"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/508910","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/comments?post=508910"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/508910\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media\/508911"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media?parent=508910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/categories?post=508910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/tags?post=508910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}