Beet and I were never friends. Each time I tried sneaking it into meals at home, the guilty dish went untouched. Till today!
A big shout of thanks to my buddy Nikhil M Vasuki for sharing this recipe. Nik once told me the beet is a friendly fella and finally I agree. Here is his recipe in his words and my execution of it.
For the tahini:
Roast ¼ cup sesame seeds until you achieve a light brown color. Once cooled, toss it in a blender, add two tablespoons of olive oil, two-three teaspoons of lemon juice, a clove of garlic, and a pinch of salt. Puree on medium and your tahini is ready.
For the Mama Dallou’ah:
Roast a large beet cut into cubes at 180°C in an oven for about 45 minutes or until tender.
Once cooled, add it to the tahini, toss in two-three cloves of garlic, two-three more teaspoons of lemon juice, and one teaspoon of salt. Puree on medium, gradually adding a little water during the process until you achieve the desired consistency. Mama Dallou’ah is ready.
This tastes great at room temperature with pita bread or crispy garlic toast.
.Credit for this recipe goes to Chef Joumana Accad of tasteofbeirut.com who in turn learned this from Kameel Abu-Hatoum of Baakline, up in the Chouf mountains.
I thank you Nik for bringing it to us, all the way from the Chouf mountains 😀