Beetroot mutabbal

Mutabbal is a Middle Eastern dish usually made of roasted eggplant. Syria and Lebanon – well known for the best food in the region – developed also a beetroot mutabbal. It is frequently prepared with baked beetroots, however I prefer boiling them as it cuts preparation time twice.



Beetroot mutabbal

4 servings

3 large beetroots, washed but unpeeled (about 0,5 kg)

3 tbsp tahini (sesame paste)

6 tbsp Greek yogurt

3 cloves of garlic

1 tbsp lemon juice


olive oil



  1. Boil unpeeled beetroots until tender. For about 30-40 mins.
  2. Peel them off, rinse and grate finely.
  3. Add lemon juice, yogurt, crashed garlic, tahini and salt.
  4. Refrigerate for at least 2 hours.
  5. Drizzle with olive oil before serving.

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