Shamandar Bi Tahini

An easy to prepare dip with the enhanced creaminess of yogurt and silky sesame sauce for a Middle Eastern Fair. Similar to Beetroot pachadi.

Shamandar Bi Tahini

Ingredients:

• 3 medium beetroot
• ¼-½ cups greek style yogurt
• 3 Tbsp Tahini Sauce
• 2 Tbsp lemon juice
• ¼ tsp cumin seeds
• 3 cloves garlic
• 1-2 Tbsp olive oil
• salt
• Mint leaves or parsley leaves for garnish

Method:

• Preheat the oven to about 205ºc/400ºf
• Wash the unpeeled beets well. Pat dry with a towel.
• ( 1) Rub in olive oil. (2) Wrap each beet in foil paper. place on a baking tray and bake for 1½ hours.
• (I like to do this the day before) You can also dice and then boil the beets but I prefer this method.
• (3)When the Beets have cooled, (4) peel them and (5) slice into rounds.
• (6,7)Then proceed to dice the slices. (8)Place the diced beetroot in a bowl.
• Crush the garlic using a mortar and pestle, add the cumin.
• Mix in the tahini sauce, lemon juice, oil and yoghurt and whisk well.
• Add salt and then pour over the diced beets
• Garnish. Serve as a dip with Pit bread or as a side with steaks.

Shamandar Bi Tahini

 Did you enjoy our Shamandar Bi Tahini ? Please rate below: 

Notes: 

• You can add finely chopped mint, chives, scallion or parsley.
• Serve cold or at room temperature.