Middle Eastern Roasted BEETROOT and GARLIC Dip - Mutabbal Shawandar

Mutabbal / Moutabal Shawandar is a delightful roasted beetroot and garlic dip that brings a burst of color and taste to any table. This beautiful and heartfelt dish is perfect for pairing with pita bread, veggies, or as a unique addition to your appetizer spread. The dish has similar versions in many countries in Middle East, Turkiye and Greece, and this version is based on the Syrian recipe which includes tahini.
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Ingredients:
• 500 g beetroot
• 1 head + 2 cloves of garlic
• 1/4 cup tahini
• 100 g strained yogurt or labneh
• Juice of 1 lemon
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp olive oil
For Garnish:
• Extra virgin olive oil
• Chopped fresh parsley
• 1 tsp of nigella seeds
• Goat cheese / white cheese / feta cheese (cubed)
Instructions:
1. Wash and scrub the beetroots, cover with baking sheet and wrap tightly in a aluminium foil
2. Cut off the top of the garlic bulb, drizzle with olive oil and wrap in baking sheet and foil
3. Pre-heat the oven to 200°C / 400°F and roast the beetroots and garlic 1 hour until fork tender and fragrant
4. Uncover the foil and let them cool down enough to handle, peel the skins of beetroots and garlic
5. Chop the beetroots into chunks and transfer into a food processor with garlics
6. Process with a few blitz until a combined into a chunky puree
7. Optionally, transfer into a strainer to remove the excess liquid and set aside, keep the liquid
8. Crush 2 garlic cloves with 1 tsp salt
9. In a large mixing bowl, combine the tahini with the juice of a lemon and the crushed garlic and salt
10. Whisk until combined and the tahini sauce is thick, smooth, but pourable.
11. Add the labneh / strained yogurt and juice of 1 lemon and 1/2 tsp ground black pepper
12. Add the beetroot and garlic puree
13. Whisk and add beetroot juice if needed to adjust thickness
14. Spread the mixture on a plate, make a small well in the middle
15. Garnish with olive oil , nigella seeds and goat / white cheese cubes
16. Finally garnish with chopped parsley and serve with pita bread. Enjoy!
Music provided by Epidemic Sound
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