Beetroot salad specific to the Levant - Mutabal Shamandar

Name: Beetroot salad specific to the Levant - Mutabal Shamandar
Ingredients: 1 kg beetroot 3 tablespoons sesame paste; tahini 3-4 cloves of garlic crushed juice of one lemon (or to taste) 3-4 tablespoons olive oil 1 teaspoon ground cumin 1/2 cup crushed walnuts salt to taste freshly ground pepper to taste

Savory - Beetroot salad specific to the Levant - Mutabal Shamandar by Draga A. - Recipia

Red Beet Salad - Mutabal Shamandar If you're looking for a salad recipe that combines tradition with authentic flavor, I invite you to discover the red beet salad, known as Mutabal Shamandar. This delicious salad is a specialty from the Levant, a region rich in culinary culture, where flavors and ingredients harmoniously intertwine to create exceptional dishes. It's a simple yet flavorful recipe that can be served as an appetizer or a side dish. Let's begin our culinary journey! Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour Servings: 4 Ingredients - 1 kg red beet - 3 tablespoons sesame paste (tahini) - 3-4 cloves of garlic, crushed - Juice of one lemon (or to taste) - 3-4 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - ½ cup crushed walnuts - Salt, to taste - Freshly ground pepper, to taste Step by Step 1. Preparing the Red Beet: Start by washing the red beet thoroughly under cold running water to remove any impurities. Place the beet in a pot with cold water and let it boil over medium heat for about 45 minutes or until tender. You can check if it's done by inserting a fork; if it goes in easily, the beet is ready. 2. Cooling and Peeling: Once the beet is cooked, remove it from the water and let it cool slightly, then carefully peel off the skin. You can peel it with your hands, and if you prefer, you can use a knife to remove the skin. It is important to wear gloves to avoid staining your hands. 3. Grating: Grate the beet using a large grater and place it in a large bowl. The fine texture of the beet will help blend the flavors later. 4. Mixing the Ingredients: In the bowl with the grated beet, add the sesame paste (tahini), crushed garlic, lemon juice, olive oil, ground cumin, salt, and pepper. Mix all the ingredients well until you achieve a homogeneous mixture. You can adjust the amount of lemon juice and salt to taste. 5. Adding the Crushed Walnuts: Finally, add the crushed walnuts and gently mix to incorporate them. The walnuts add a crunchy texture and a unique flavor to your salad. 6. Serving: The red beet salad can be served immediately or refrigerated for an hour to allow the flavors to meld. You can serve it on a beautiful platter, garnished with whole walnuts and a drizzle of olive oil. Practical Tips - Choosing Beets: Opt for fresh, firm red beets without blemishes. This will ensure a delicious and colorful salad. - Variations: You can also add other ingredients to the mixture, such as natural yogurt for a creamy note or strips of red bell pepper for an extra splash of color and flavor. - Olive Oil: Choose a high-quality extra virgin olive oil, as it will add extra flavor to your salad. - Serving: This salad pairs wonderfully with warm pita bread or alongside grilled meat, making it ideal for a light lunch or dinner. Nutritional Information The red beet salad is rich in vitamins and minerals, containing high levels of vitamin C, iron, folic acid, and antioxidants. By adding walnuts, you also benefit from essential fatty acids and proteins. A serving of this salad contains approximately 180 calories, making it a healthy choice for those looking to stay fit. Frequently Asked Questions 1. Can I use canned beets? While fresh beets offer a more vibrant flavor, you can use canned beets in a pinch. Just make sure they are well-drained before use. 2. How can I store the salad? The beet salad keeps well in the refrigerator for 2-3 days in an airtight container. The flavors improve as it sits. 3. Can it be frozen? While this salad isn't the best candidate for freezing, you can freeze cooked and cooled beets for future use. A Personal Story I remember the first time I tasted this delicious salad in a vibrant restaurant, where flavors mingled with traditional music. I was deeply impressed by the combination of textures and flavors. I decided to try to recreate it at home, and with each preparation, I began to add my own variations, transforming it into a dish that brings family and friends together around the table. In conclusion, the red beet salad - Mutabal Shamandar is a simple yet flavorful and colorful recipe that brings a touch of tradition to every meal. I encourage you to try it and explore your own variations, turning it into a signature dish that delights everyone. Enjoy your meal!

Beetroot salad specific to the Levant - Mutabal Shamandar

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