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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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