Egyptian Beetroot Dip – why is this called so, even I don’t know !!
The recipe shows influences from the middle east and we know for a fact, that the flavours in the cuisines from Egypt and the Middle East are overlapping. This is probably egyptian and not lebanese, because of the use of spices. Egyptians are known to use spices heavily in their food. Usually one finds variants of the similar lebanese dishes in Egypt but with additions of more fragrances and aromas in the form of spices.
This dip is my ‘show-off’ dip’ :D. It is a perfect party enhancer. Make this, serve with crackers or soup -sticks along with the drinks and your party begins….What I like about such dips is that they are delicious, light, guilt free and look absolutely exotic !! Look at that colour….
Egyptian Beetroot Dip
2 large Beetroots
4 cloves of Garlic
1/3 cup of plain yoghurt
1 heaped tsp of Cumin seeds
1 tsp of Coriander seeds
1 tsp ground Cinnamon
Juice of 1/2 a lemon
Salt and pepper to taste
Toasted Pistachios, roughly chopped for garnish
1. Preheat the oven to 180 degree C. Wrap the beetroots in foil and roast in the oven for 40-50 minutes.
2. When the last 10 minutes are left throw in the garlic and let it roast as well. Let the beetroot cool down, then peel the skin off.
3. While the beetroot is roasting, take a small frying pan and dry roast the cumin and coriander seeds, till aroma rises. Remove from the flame and grind to a fine powder.
4. Roughly chop the beetroots, put in the food processor and add all the other ingredients besides the olive oil and pistachios.
5. Blitz in the processor till well blended and a smooth paste is formed. Transfer in the serving dish, dribble some olive oil and pistachios for garnish.
6. Serve with crackers or any other finger food of your choice.