Recipe Beetroot Dip (Mutabal Shwandar)

Elawin

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Beetroot Dip
(Mutabal Shwandar)

Middle Eastern medley.jpg


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]
 
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