Recipes R Simple

Shamandar Bi Tahini – Middle Eastern Beetroot Dip with Sesame Sauce


Shamandar Bi Tahini Shamandar Bi Tahini 2 Shamandar Bi Tahini 3shamandar

Shamandar Bi Tahini

An easy to prepare dip with the enhanced creaminess of yoghurt and silky sesame sauce for a Middle Eastern Fair. Similar to Beetroot pachadi.

Shamandar Bi Tahini

Recipe Type: Appetiser
Author: Recipes ‘R’ Simple
Prep time:
Cook time:
Total time:
Serves: 4


  • 3 medium beetroot
  • ¼-½ cups greek style yoghurt
  • 3 Tbsp Tahini Sauce
  • 2 Tbsp lemon juice
  • ¼ tsp cumin seeds
  • 3 cloves garlic
  • 1-2 Tbsp olive oil
  • salt
  • Mint leaves or parsley leaves for garnish


  • Preheat the oven to about 205ºc/400ºf
  • Wash the un peeled beets well. Pat dry with towel.
  • ( 1) Rub in olive oil. (2) Wrap each beet in foil paper. place on baking tray and bake for 1½ hours.
  • (I like to do this the day before) You can also dice and then boil the beets but I prefer this method.
  • (3)When the Beets have cooled, (4) peel them and (5) slice into rounds.
  • (6,7)Then proceed to dice the slices. (8)Place the diced beetroot in a bowl.
  • Crush the garlic using a mortar and pestle, add the cumin.
  • Mix in the tahini sauce, lemon juice, oil and yoghurt and whisk well.
  • Add salt and then pour over the diced beets
  • Garnish. Serve as a dip with Pit bread or as a side with steaks.

Shamandar Bi Tahini steps

Shamandar Bi Tahini

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  • You can add finely chopped mint, chives, scallion  or parsley.
  • Serve cold or at room temperature.
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