Name: Beet/Beetroot Salad (Zalaatat il-Shuwander)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: ¼ cup (60 ml) yogurt or sour cream, and ¼ cup; (1 oz/30 g) broken pieces of toasted walnuts; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons olive oil; Juice of 1 lemon (about ¼ cup/60 ml) or ¼ cup (60 ml) vinegar; 3 medium beets/beetroots (about 1½ lb/675 g); 1 cup (2 oz/60 g) parsley, finely chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Beets/beetroot are a wintertime vegetable in Iraq, and they come in very handy when tomatoes are scarce in that season. There is evidence that red beetroots existed in the ancient Mesopotamian region. In Akkadian, they were called ‘shumundar’ (Thompson, A Dictionary of Assyrian Botany). Besides, one of the Babylonian stew recipes is cooked with beets. However, beets are nowhere to be found in the extant medieval cookbooks, although references to jughandar and jukandar d

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Ingredients

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