Beet dip (Mama Dallou’ah)


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)


  1. 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.


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  1. Posted December 12, 2011 at 4:26 pm | Permalink

    love your food!!

  2. Posted December 12, 2011 at 4:29 pm | Permalink

    I cannot get over the color!! I always love a new and fun way to eat beets, this sounds incredible.

  3. Posted December 12, 2011 at 4:37 pm | Permalink

    What stunning color! I love it!

  4. Posted December 12, 2011 at 4:37 pm | Permalink

    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!

  5. Posted December 12, 2011 at 5:01 pm | Permalink

    Wonderful! I am a sucker for beetroot and all the ingredients used for making this great dip.



  6. Posted December 12, 2011 at 6:27 pm | Permalink

    Mmmm !! des recettes que j aime beaucoup.

  7. Posted December 12, 2011 at 8:08 pm | Permalink

    You must have found the most vibrant beets ever created. Beautifully enticing – and I don’t even love beets.Love the definition!

  8. Posted December 12, 2011 at 8:10 pm | Permalink

    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

  9. Posted December 12, 2011 at 9:20 pm | Permalink

    I LOVE beets – this is so easy and looks gorgeous!

  10. Posted December 12, 2011 at 9:32 pm | Permalink

    Beautiful dip! I am going to make it for sure:)

  11. wadad
    Posted December 13, 2011 at 12:26 am | Permalink

    Yummy !!!!! looks delicious will eat the picture

  12. Posted December 13, 2011 at 4:33 am | Permalink

    What a colorful dish! I love it.

  13. Posted December 13, 2011 at 7:01 am | Permalink

    I know this must taste delicious…and it’s so festive looking too!

  14. Posted December 13, 2011 at 11:25 am | Permalink

    What an unique dip!

  15. Posted December 13, 2011 at 11:32 am | Permalink

    Aujourd’hui j’ai fais une purée pommes de terre, betterave qui a tout à fait le look de ton dip….surprenant

  16. Posted December 13, 2011 at 11:35 am | Permalink

    I’m not a beet lover, but the beauty of that dip almost tempts me to make this. Gorgeous!

  17. Posted December 13, 2011 at 12:25 pm | Permalink

    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!

  18. Posted December 13, 2011 at 12:43 pm | Permalink

    I truly love beets so this sounds wonderful to me! Wonderful explanation of the meaning of the recipe :)

  19. Posted December 13, 2011 at 4:57 pm | Permalink

    What a beautiful color!!!!My mom loves beets…She would love this dip!

  20. Posted December 13, 2011 at 5:14 pm | Permalink

    You have a knack of making healthy food look so appetizing and beautiful!

  21. Posted December 13, 2011 at 9:59 pm | Permalink

    Mmmm…this looks so good – and I absolutely LOVE the name! Thanks for sharing. Hope you’re having an amazing trip back home.

  22. Posted December 13, 2011 at 10:00 pm | Permalink

    The color is magnificent! I absolutely love this!
    I hope you are enjoying your week :)

  23. Posted December 13, 2011 at 10:44 pm | Permalink

    This beet dip looks tasty. This pink color is so vibrant and beautiful wow!

  24. Posted December 14, 2011 at 12:04 am | Permalink

    A really festive dip,I’ll try to make it very soon, thanks to share, have a good day Joumana…

  25. Posted December 14, 2011 at 11:08 am | Permalink

    Finally a dip with vegetables I can find also in Winter! I can’t wait to try it.

  26. Posted December 15, 2011 at 2:16 pm | Permalink

    It’s beautiful, just love the color, of course it is made with beet root! It must be good!

  27. Posted December 16, 2011 at 8:12 am | Permalink

    The best name and what a color! Whew!

  28. Chris
    Posted December 20, 2011 at 11:19 am | Permalink

    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!


  29. Joumana
    Posted December 20, 2011 at 12:09 pm | Permalink

    @Chris: I am so glad you liked it!

  30. Posted December 21, 2011 at 11:49 am | Permalink

    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.

  31. phillipa
    Posted June 20, 2012 at 3:29 am | Permalink

    This looks delicious. having a Turkish partner, we often have beetroot dip but the addition of pomegranite lifts it to another level. Very nice.

  32. Mohammed
    Posted May 25, 2013 at 10:40 am | Permalink

    This is by far one of my absolute favourite dips. I can eat that thing everyday forever. The colour of it is so exotic. I came across recipes that adds a cup of labneh to the mix to balance the sweetness and tartness of the dip. Thank you for a great blog….

  33. Joumana
    Posted May 26, 2013 at 12:24 am | Permalink

    @Mohammed: Thanks; I will try labneh next time, although I am happy with it the way it is! :)

One Trackback

  1. [...] Vegan Orange-Miso-Tahini Gravy from My New Roots Carrot Ginger Tahini Soup from Kahakai Kitchen Beet, Tahini and Pomegranate Dip (Mama Dall’ou’ah) from Taste of Beirut Roasted Carrot Hummus from Enlightened Cooking [...]

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