Levantine cuisine · Salads & Mezze

Mtabbal Shamandar

Oven-roasted beets puréed with tahini, yogurt, and garlic into a vivid cream, topped with walnuts.

Ingredients · for 4 servings

• 500g beets
• 3 tbsp tahini
• 150g yogurt
• 2 garlic cloves
• 1 tsp cumin
• 1 lemon
• 50g walnuts
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the beets, wrap them unpeeled individually in foil, and bake at 200°C for 60–70 min. until a knife slides in without resistance.
2. Let the beets cool briefly, then rub off the skin with paper towels – wearing gloves is best, otherwise your hands will turn pink.
3. Cut the beets into rough cubes and purée finely with tahini, pressed garlic, cumin, and the juice of half a lemon.
4. Fold in the yogurt only briefly so the cream stays lightly marbled, and season generously with salt, pepper, and the remaining lemon juice.
5. Toast the walnuts in a dry pan for 3 min. until fragrant, then chop coarsely.
6. Spread the dip onto a shallow plate, make a well with the back of a spoon, pour in the olive oil, and serve scattered with the walnuts.