Roasted beetroot and pistachio dip (pancar salatasi ve antep fistigi)
When roasting beetroot, it's a good idea to bake a few extra to use in other recipes – and, of course, you'll save electricity if you roast them while something else is baking in the oven.
1 beetroot, scrubbed but not peeled
250 g (1 cup) labne
2 garlic cloves, crushed
2 tablespoons extra virgin olive oil, plus extra for drizzling
3 tablespoons pistachio nuts, crushed
Preheat the oven to 180°C (350°F). Wrap the beetroot in foil. Place on a baking tray and roast for 45 minutes, or until just tender. Leave the beetroot until cool enough to handle, then rub or peel the skin off. Finely grate the beetroot and fold it into the labne with the garlic and olive oil. Season with sea salt to taste. Spread the dip on a flat plate. Drizzle with a little extra olive oil and sprinkle with the pistachios just before serving. This dip can be made several hours ahead.
Serves 4
Eggplant and walnut dip (cevizli patlican)
The flavours of this dip will deepen if left to develop overnight, or for a day or two. It is especially delicious with lamb cutlets. Serve with warm Turkish bread, flatbread or good crusty bread.
1 charred eggplant (aubergine)
2 garlic cloves, crushed
4 tablespoons finely chopped walnuts
60 ml (¼ cup) extra virgin olive oil
250 g (1 cup) labne (bought or homemade)
Sweet paprika, for sprinkling
Roughly chop the eggplant and place in a bowl. Mix together the garlic, walnuts and olive oil. Gently fold the mixture into the eggplant with the yoghurt cheese. Season to taste with sea salt. Serve sprinkled with paprika.
Serves 4
• These recipes come from Turkish Meze by Sevtap Yüce, published by Hardie Grant Books. Available to buy for $39.95 in Australia, and £20 in Britain.
