Casablanca: Borani Laboo (Beet & Yogurt Dip)

adapted from Paula Wolfert's The Cooking of the Eastern Mediterranean

Serve 8-12 as an appetizer

2 Cups Plain Low-Fat Yogurt, drained

6-8 Small Beets (or 1 can of whole beets, drained)

1 Clove Garlic, crushed with a pinch of salt

2 1/2 Tablespoons Fresh Lemon Juice

Salt & Pepper, to taste

3 Tablespoons Tahini

1 Pinch Sugar, optional

Sprigs of Fresh Mint, for garnish, optional

Pita Chips, for dipping

Drain the yogurt.

(If using canned beets, skip these next steps.) Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks.

When cooled, coarsely grate the beets, using the large holes of a hand grater. (Wear a smock to ensure you won’t spoil your clothes with stray beet juice!)

Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets, yogurt, and tahini and mix well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.

Found at: http://chef-du-cinema.blogspot.com/2010/07/movie-casablanca.html