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 entrepreneurship and motherhood.
Samar never ceases 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.
For more iconic Egyptian-inspired recipes and riveting food stories, emailed weekly to your inbox, subscribe here.
Hi, I am Samar Said, an Egyptian former diplomat who lived and studied in Japan, the UK and is 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 there. I have come to appreciate more culinary traveling, food fusion, and 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 eggplant and beetroot. 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 and nutritional benefits.
You can top it with nuts, seeds, small green 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. Above all, it’s 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 medium beetroots (you can use less or more depending on how strong you want the beets color and flavor), peeled and boiled
- 2 medium eggplants, skin on
- 2 tablespoons tahini
- 4 tablespoons vegan yogurt, strained (optional)
- 1 teaspoon apple cider vinegar or vinegar
- Juice of one lime
- A dash smoked paprika (optional)
- Salt & pepper
- Pumpkin seeds, sesame, parsley leaves, pomegranate seeds, extra virgin olive oil.
- Peel the beets and boil in hot water on medium heat, slightly covered, for about 25 minutes. 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 eggplant with skin on, flipping regularly for 10 minutes 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.
- In a glass bowl add, the eggplant 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.