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Beetroot and Tahinah Salad
Salatat Shamandar bil Tahinah


2lb (1kg) beetroot
1/2 cup Tahinah paste
1/2 cup lemon juice
1 cup yoghurt
1 teaspoon salt
1 tablespoon finely chopped parsley
1 onion, finely chopped

Serves 10 persons

Peel and dice the beetroot into small pieces.

Wash and place in a saucepan.

Cover with water and let simmer for 1/2 hour, covered.

Marinate the chopped onions in lemon juice and salt.

Beat the yoghurt and tahinah, add the lemon juice and onions and mix well.

If mixture is thick, add 2 tablespoons water.

Pour the tahinah mixture over the beetroot and stir well.

Other Variations

Beets and Olive Oil
Shamandar b Zayt


3 large cooked beets, diced
½ c diced onions
¼ c olive oil
1 t salt
Peel and dice beets. Add onions, salt and olive oil.

 

 


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