Elawin
Legendary Member
Beetroot Dip
(Mutabal Shwandar)
Serves: 4-6 as part of a mezze
Ingredients:
4 beetroots
Oil, for roasting and drizzling
Salt and pepper
2 tbsp tahini
2 tbsp plain yoghurt
1 garlic clove, crushed
Juice of ½ lemon
Salt and pepper, to taste
Parsley, chopped to garnish
Method:
Heat the oven to 180C/350F, Gas mark 4
Scrub the beetroots well, trim the edges and slice into wedges lengthways. Place in a baking tray, pour on a generous helping of olive oil and salt and pepper, and roast for around 3o minutes or until they are soft enough that a sharp knife can easily be inserted all the way through. Take out of the oven and leave to cool.
Blend the beetroots in a food processor with all the remaining ingredients until you have a smooth pinky-purple-coloured dip.
Drizzle with olive oil and sprinkle with parsley for a lovely clash of purple and green.
[From: Syria: Recipes from Home by Itab Azzam and Dina Mousawi]
(Mutabal Shwandar)
Serves: 4-6 as part of a mezze
Ingredients:
4 beetroots
Oil, for roasting and drizzling
Salt and pepper
2 tbsp tahini
2 tbsp plain yoghurt
1 garlic clove, crushed
Juice of ½ lemon
Salt and pepper, to taste
Parsley, chopped to garnish
Method:
Heat the oven to 180C/350F, Gas mark 4
Scrub the beetroots well, trim the edges and slice into wedges lengthways. Place in a baking tray, pour on a generous helping of olive oil and salt and pepper, and roast for around 3o minutes or until they are soft enough that a sharp knife can easily be inserted all the way through. Take out of the oven and leave to cool.
Blend the beetroots in a food processor with all the remaining ingredients until you have a smooth pinky-purple-coloured dip.
Drizzle with olive oil and sprinkle with parsley for a lovely clash of purple and green.
[From: Syria: Recipes from Home by Itab Azzam and Dina Mousawi]