Beetroot Mutabal

The first time I made kibbeh bil saniyeh for one of my best friends, he told me it was only missing “beet sauce”.  Try as I might, I had no idea what this mysterious sauce was called or how to make it.  I decided to try a recipe I found online for a beetroot mutabal which I adapted only by adding more lemon juice.  I am relieved to say that I have since been told it is exactly what my kibbeh was missing.  It is also the most excitingly coloured condiment I have ever produced!

Beetroot Mutabal - A Pat & A Pinch

Beetroot Mutabal

250 g. cooked beets (approx. 3 medium or 2 large)
2 tbsp. tahini
2 tbsp. plain yogurt
2 lemons, juiced
salt

Blend the beets, tahini, and yogurt in a food processor.  Add the lemon juice and salt to taste.

Beetroot Mutabal - A Pat & A Pinch

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One thought on “Beetroot Mutabal

  1. […] This dish is one of the few middle eastern foods I know how to make.  Kibbeh can be prepared in a number of ways, none of which I have entirely mastered.  I have had advice from my Syrian best friend, a Lebanese friend from law school, and the very patient and generous owners of a Lebanese Restaurant here in Victoria called Wrap N Roll to tweak this recipe towards perfection.  Note that you can use beef or lamb but I prefer the flavour of lamb by far.  At my best friends suggestion, this can be served with a beetroot mutabal. […]

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