Friday, February 19, 2016

Mutabal Shawandar (syrian beet dip)

This colorful dip can be served as a snack, spread on a nice country bread, or as part of an assortment of mezze.  You can garnish with fresh parsley or a few green olives.

- Approximately 500 grams* of beetroot (about 3 medium beetroots)
- 1 or 2 garlic cloves
- 2 tbsp tahini (or less, to taste)
- The juice of one lemon (or one lemon and a half, to taste)
- Sea-salt

*Some people pointed out that 500 grams of beetroot makes a lot of dip and it's true.  You can easily divide the recipe, so you won't have to waste any.

Preheat oven at 400F (200C).

Wash the beetroots and, to prevent them from releasing their juice while cooking, leave 1 inch of stems when cutting the leaves and don't cut the root, at the bottom.

Wrap each beetroot in aluminum paper and cook until very tender.  (Check with a knife to make sure they're fully cooked.)

Take them out of the oven, let them cool and peel them.

Cut them in big chunks and put them in a mixer or food processor with the garlic, the tahini, the lemon and the salt (some like to add 1 tbsp of plain yogurt).

Mix until smooth, transfer to a bowl and refrigerate.

When the dip is well refrigerated, taste and add some extra lemon or salt if necessary.

You can serve cold or at room temperature, garnished with parsley or green olives.  Some like to drizzle some good quality olive oil on top when serving.

Have you tried this recipe?  Feel free to share your thoughts or experiences!

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