Mama Dallou’ah

makes ~500g

Mama is Mum and dallou’ah means flirtatious, coquettish, and an endearing young woman.

2 medium beetroots ~450g

2 tbsp tahini

1 garlic clove, finely chopped.

4 tbsp of lemon juice

½ pomegranate

1. Wrap the beetroots in foil with a splash of white wine and roast for about 40-60 minutes at 220ºC.

2. Put to one side and leave to cool.

3. Remove from the foil and (using disposable gloves if you don't want red hands) peel by rubbing them.

4. Cut the beetroots into small pieces and place in a food processor along with the garlic, lemon and tahini. Blend to a course paste.

5. Transfer to a serving dish and create a moat using a teaspoon. Fill the moat with the pomegranate seeds.