Happy holidays everyone!
If you have already read my previous post “Samia’s Fava Beans Dip“, You would probably figure that there is a new fascinating series of blog guests that has just started.
In this brand new series, I collect vibrant recipes by Egyptian diaspora, featuring the influence of their new habitat on their native food heritage.
In this post, I have the absolute pleasure to introduce my exceptional blog guest: Ms. Samar Said. I have known Samar for half my life! We were classmates and co-workers. Funny enough, we both quit an auspicious career in the foreign service to embark on a whole new life of entrepreneur and motherhood.
Samar never ceased to amaze me with her audacity, boundless creativity, and devotion to new endeavors that her heart and mind are set on. Now, I will leave you with Samar to talk more about her unique journey and her mouthwatering dish.
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Hi, I am Samar Said, an Egyptian former diplomat who lived and studied in Japan , UK and currently living in UAE.
After pursuing a diplomatic career for seven years and acquiring a MSc. in Political science, I decided to shift directions and pursue my love for culinary arts, and started my own bakery.
My love for cooking and baking didn’t stop at that. I have come to appreciate more culinary traveling, food fusion, creating and recreating recipes from around the world.
The Glocal kitchen is my new personal food blog through which I share my passion with the world. You can find me on Instagram @theglocalkitchen
To thank Nermine for this collaboration opportunity, I chose this favorite recipe of mine: Beetroot-Baba Ganoug Dip, as the recipe combines two wholesome veggies!
I can’t think of two veggies that I consume more often than eggplants and beetroots. Maybe because they have been, for thousands of years, popular crops in Egypt, my home country, or maybe because they are super versatile when it comes to how we can prepare them.
This dip is bursting with colors as well as flavors & nutritional benefits.
You can top it with nuts, seeds , small greens leaves (parsley, micro-greens..etc), fruits ( pomegranate is the best choice) and for non vegans it’s awesome with goat cheese, crumbled ricotta or cottage cheese. And above all, its ready in just 30 minutes.
It perfectly complements our daily meals whether it’s a fancy dinner, a quick Taameya (aka Falafel) sandwich or simply a mezzeh/appetizer platter.
And as we say in Arabic “Belhana” or bon appetit.
Samar’s Beetroot-Baba Ghanoug (or Ghanouj) Dip
Serves 4-6 people
- 2 peeled and boiled medium beetroots ( you can use less or more depending on how strong you want the beet’s color and flavor)
- 2 medium eggplants, skin on
- 2 tablespoons tahini
- 4 tablespoons vegan yogurt, strained (optional)
- 1 tsp apple cider vinegar or vinegar
- Juice of one lime
- A dash smoked paprika (optional)
- Salt & pepper
- Pumpkin seeds, sesame , parsely leaves , pomegranates , extra virgin olive oil.
- Peel the beets and boil in hot water on medium heat, slightly covered, for about 25 mins. Drain the water and keep the poached beetroot aside. (Don’t discard the beet water as you can use it in juices, soups, or cooking pasta).
- On the stove, grill/char the eggplants with skin on, flipping regularly for 10 mins until tender.
Place on a plate and let it cool for a few minutes then cut vertically into two pieces and spoon out the flesh into a strainer. With the back of a spoon, apply some pressure on the eggplant to get rid of any excess water.
- Add, in a glass bowl, the eggplants flesh, beets, yogurt, tahini, minced garlic, paprika, vinegar and lime juice and blend with a stick blender, until it is smooth. Adjust the salt and pepper, to your liking.
Garnish the dish and serve with raw or crisp veggies, crackers, or toasted pita bread.