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
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.
A Pat & A Pinch 
[…] 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. […]