# متبل الشمندر

This recipe explains how to make a beetroot dip with tahini, similar to what is served in restaurants, with a unique taste.

- Servings: 4 servings
- Total time: 1 min
- Cuisine: Middle Eastern
- Category: Drink
- Language: en

## Ingredients

- 1 kg beetroot
- 1 piece grilled eggplant
- 1 cup ground walnuts
- 0.25 cup tahini
- 1 cup yogurt
- 0.25 cup lemon juice
- 1 tsp salt
- 1 handful pomegranate seeds
- 1 handful dill
- 1 olive oil

## Instructions

1. Boil the beetroots, peel them, let them cool, and cut them into random cubes.
2. Grill the eggplant until it gets smoky flavor, let it cool, peel it, and chop it.
3. In a food processor, coarsely grind the beetroots.
4. Put the beetroots in a bowl, and add the chopped eggplants and ground walnuts.
5. In another bowl, add the tahini, yogurt, lemon juice, and salt. Whisk until smooth.
6. Add the sauce to the beetroot mixture gradually while stirring.
7. Taste and add more lemon juice or salt if needed.
8. Serve and garnish with pomegranate seeds, dill, and olive oil.

## Equipment

- pot
- knife
- food processor
- whisk
- bowl

## Source

- Original video: https://www.instagram.com/reel/DFiUUBdtzah/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
- Recipe page: https://www.cliprecipe.com/recipe/26ca69e9-1a5d-41cd-b2ab-95bcf9135508
- Extracted: 2025-02-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt