Mtabbal shamandar
Beetroot and tahini dip
Mtabbal shamandar: Beirut's vivid beetroot dip with tahini, garlic and lemon
Beirut's modern mezze bars made mtabbal shamandar a fixture next to hummus and moutabal: roasted beetroot blended with tahini, garlic, lemon and a little yoghurt into a magenta dip that is earthy, nutty and bright. It is quick to make and keeps well, so it is good for a weekend spread with warm flatbread, crisp cucumbers and radishes. Common mistake: boiling the beetroot, which waters it down; roasting in foil concentrates the sweetness. Chef's tip: add the lemon a little at a time and taste — beetroot varies a lot in sweetness, and the dip should taste lively, not sugary. Use plant yoghurt to make it vegan.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ⅛ lb raw beetrootabout 4 medium, scrubbed
- 4 tbsp tahini
- 3 tbsp Greek-style yoghurt
- 1 clove garliccrushed
- 3 tbsp lemon juice
- ¾ tsp salt
- ¼ tsp ground cumin
- 1 tbsp extra virgin olive oil (optional)
- ⅔ oz walnuts (optional)chopped
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/4 doneStep 1: Heat the oven to 400°F (350°F fan). Wrap each 1 ⅛ lb raw beetroot in foil and roast for 50–60 minutes, until a knife slides into the centre easily.
60 minStep 2: Leave until cool enough to handle, then rub off the skins with kitchen paper (wear gloves if you mind pink hands) and cut into chunks.
15 minStep 3: Blend the beetroot with 4 tbsp tahini, 3 tbsp Greek-style yoghurt, 1 clove garlic, ¼ tsp ground cumin, ¾ tsp salt and two-thirds of 2 ⅛ tbsp lemon juice until smooth and thick.
Step 4: Taste and add the rest of ⅞ tbsp lemon juice if it needs lifting. Spread on a plate, drizzle with 1 tbsp extra virgin olive oil and scatter with ⅔ oz walnuts. Keeps 3 days in the fridge.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 4 g
- Carbs
- 10 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mtabbal shamandar take?
- About 70 minutes in total: 10 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of greek-style yoghurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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