Beetroot Tahini Yogurt Dip
Moutabal Shamandar is a beetroot variation of Levantine moutabal, made with roasted beetroot, tahini, yogurt, lemon, garlic, and olive oil. It is earthy, creamy, bright pink, tangy, and nutty, with enough acidity to balance the beet’s sweetness. Serve it with pita, grilled vegetables, lamb, chicken, or mezze.
Moutabal Shamandar Recipe
Beetroot Tahini Yogurt Dip
Moutabal Shamandar is a beetroot variation of Levantine moutabal, made with roasted beetroot, tahini, yogurt, lemon, garlic, and olive oil. It is earthy, creamy, bright pink, tangy, and nutty, with enough acidity to balance the beet’s sweetness. Serve it with pita, grilled vegetables, lamb, chicken, or mezze.
Ingredients
Instructions
Serving Ideas
- Serve with pita, lavash, cucumbers, radishes, and carrots.
- Pair with grilled lamb, chicken, falafel, or roasted cauliflower.
- Use as a colorful dip for mezze platters.
Chef Tips
- Roast the beetroot instead of boiling for deeper flavor.
- Cool the beetroot before adding yogurt.
- Add lemon to balance the sweetness.
Storage
Store refrigerated for up to 4 days. Stir before serving.
Allergen Notes
Contains sesame and dairy. Naturally egg-free, nut-free, and gluten-free.