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)
- 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.