Mama Dallou’ah- a Lebanese Beet Dip

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.

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Presenting “Mama Dallou’ah”. This delightful dish is a beet dip popular in Lebanon, and is very simple to prepare.
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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.
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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.

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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.
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This tastes great at room temperature with pita bread or crispy garlic toast.
IMG_20140813_201633_wm.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 😀

 

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11 thoughts on “Mama Dallou’ah- a Lebanese Beet Dip

  1. I just love beets do 🙂 wow look at the color !! Have always wondered how to prepare tahini !! Thanks for the recipe 🙂 it looks so gorgeous !!!

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