Beetroot and sweet potato dip with pistachio bulgur salsa

Name: Beetroot and sweet potato dip with pistachio bulgur salsa
Yield: Serves four as part of a mezzeh spread
Cuisine: Palestinian
Ingredients: 2 tbsp cider vinegar; 1 Medjool date (20 g), pitted and soaked in 50 ml of boiling water for about 20 minutes; 100 g labneh (shop-bought, or for homemade) or thick Greek-style yoghurt; Salt; 35 g feta, roughly crumbled; 15 g mint, roughly chopped, plus a few extra leaves to serve; 105 ml olive oil; 1½ tbsp lemon juice; ½ tsp ground cinnamon; 4 garlic cloves, crushed; ¼ tsp ground allspice; 500 g raw beetroots (about 4 medium), unpeeled; 1 medium-sized sweet potato (240g); 70 g bulgur wheat; 75 g pistachio kernels, lightly toasted and finely chopped; 15 g parsley, finely chopped

Preparation info

Serves
four
as part of a mezzeh spread

Difficulty
Medium

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Beetroot was not something Sami grew up eating. This is a dish, therefore, which shows how the ingredients that bookend Sami’s palate – the ground allspice and cinnamon, the tangy feta and labneh, the bulgur and olive oil – can be used in a fresh way. The dip is lovely as it is, as part of a spread, or can be served as a side to an oily fish like salmon or mackerel.

Shortcut: The dip works well alone without the salsa, if you are keeping things simple. If you do this, just in

Ingredients

Asia
Palestine
Preserve
Vegetarian

Ingredients

Method