Monday, June 10, 2013

394. Mama Ghanouche

Meet baba ghanouche's wife: mama ghanouche!

There baba ghanouche is reliable and constant, mama ghanouche is a blast of color and coquetry, the perfect contrasting companion to her husband ;)
Baba ghanouche, an aubergine dip, uses roasted silky aubergines, so naturally mama ghanouche, this beet dip, would use roasted sweet beetroots.
For simplicity, you may use boiled beetroots, though roasted beetroots would certainly heighten the flavor.
Consumed as a dip or spread, it is equally delicious.
Adapted from Taste of Beirut.


500g roasted or boiled peeled beetroots
2 large lemons, juice
2 cloves garlic
1 tsp salt
1/2 cup tahini
1 Tbsp pomegranate molasses (optional)


Pound the garlic and salt together until you get a paste.
Place the peeled, chopped beets in the food processor with the lemon juice, garlic paste, tahini, and pomegranate molasses (if using).
Garnish and serve at room temperature with some bread.

 صحة و عافية


Jen @ Blue Kitchen Bakes said...

I really like how you've presented this dish, the pomegranate seeds add an extra sparkle to one of my favourite vegetables :)

Maryam Mohammed said...

Thanks Jen!

B said...

What a great idea! I have never roasted beetroots before. Can you please tell me what oven temprature to use and for how long to cook? I assume that you peel the vegitable before roasting.


Maryam Mohammed said...

Hi! This is a link to a great description of how to roast beetroot: