The recipe for this dip was graciously given to me by Kameel Abu-Hatoum, a great cook and connoisseur of traditional Lebanese cuisine, from Baakline (Chouf mountains). He coined it mama dall’ou’ah.
A counter to the now world-famous baba ghanouj.
Explanation: Baba is daddy and ghanouj means cuddly ( or someone who likes to spoil and cuddle their baby or loved one).
Mama is mom and dallou’ah means a mamma who loves to be pampered, cuddled, spoilt and cherished.
INGREDIENTS: 4 servings
- 2 large beets (about 1 1/2 pounds total)
- 2 large lemons, juiced
- 2 cloves of garlic, mashed in a mortar with a dash of salt
- 1/2 cup of tahini (or more, to taste)
- 1 tbsp of pomegranate molasses (optional)
- 1/4 cup of pomegranate arils to garnish (optional)
METHOD:
- Roast the beets in a 350F oven for 45 minutes or until tender. Peel and cut into chunks; mash in a processor with the juice of a lemon, garlic and tahini; taste and adjust seasoning, adding more lemon or tahini or garlic. Garnish and serve at room temperature with pita bread or chips.
31 Comments
love your food!!
I cannot get over the color!! I always love a new and fun way to eat beets, this sounds incredible.
What stunning color! I love it!
The beets give off such a wonderul colour and the sweetness can be balanced with acid or something tart like yogurt. I’ve seen beet Tzatziki and it’s wonderful too!
Wonderful! I am a sucker for beetroot and all the ingredients used for making this great dip.
Cheers,
Rosa
Mmmm !! des recettes que j aime beaucoup.
You must have found the most vibrant beets ever created. Beautifully enticing – and I don’t even love beets.Love the definition!
looks great Joumana, and the color is amazing..
have to give it a try…. I love beets and this is a new way to try
I even included it in the red velvet cake and was amazing
I LOVE beets – this is so easy and looks gorgeous!
Beautiful dip! I am going to make it for sure:)
Yummy !!!!! looks delicious will eat the picture
What a colorful dish! I love it.
I know this must taste delicious…and it’s so festive looking too!
What an unique dip!
Aujourd’hui j’ai fais une purée pommes de terre, betterave qui a tout à fait le look de ton dip….surprenant
I’m not a beet lover, but the beauty of that dip almost tempts me to make this. Gorgeous!
This is the coolest recipe I’ve seen in the last 3 months! What a beautiful color and an a festive dip. I will surely give this a go. Thanks!
I truly love beets so this sounds wonderful to me! Wonderful explanation of the meaning of the recipe
What a beautiful color!!!!My mom loves beets…She would love this dip!
You have a knack of making healthy food look so appetizing and beautiful!
Mmmm…this looks so good – and I absolutely LOVE the name! Thanks for sharing. Hope you’re having an amazing trip back home.
The color is magnificent! I absolutely love this!
I hope you are enjoying your week
Jouamana,
This beet dip looks tasty. This pink color is so vibrant and beautiful wow!
Cheers,
Heg
A really festive dip,I’ll try to make it very soon, thanks to share, have a good day Joumana…
Finally a dip with vegetables I can find also in Winter! I can’t wait to try it.
It’s beautiful, just love the color, of course it is made with beet root! It must be good!
The best name and what a color! Whew!
Kifak, Joumana? I made this yesterday and it is SO WONDERFUL! I ended up having to roast my beets a lot longer, but they were so sweet and delicious. I discovered that using less lemon than I’d use for hummus or baba gannouj was what made it especially good. The sweetness of the roasted beets was the focus and was a great contrast to the more tangy hummus that I made to accompany this. EXCELLENT recipe!
Chris
@Chris: I am so glad you liked it!
Love the play on words, and the color of this dish is so much more exciting than baba ghanouj. Can’t wait to try it.
This looks delicious. having a Turkish partner, we often have beetroot dip but the addition of pomegranite lifts it to another level. Very nice.
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