Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, December 28, 2007

Beetroot Dip

(Pancar Ezme)

Beetroot Dip
6-7 pickled whole baby beets, in jar, drained, diced or by the fresh ones, boil until soft, drain, peel and slice
1 tbsp dill, chopped
1-2 garlic cloves, chopped
1 cup Turkish plain yogurt
2 tbsp extra virgin olive oil
1/2 tsp crushed pepper

Puree beets and garlic using a food processor. Mix all the ingredients in a bowl with a spoon. Place in a serving bowl. Serve with toasted Turkish bread slices.

* If you want to use fresh beetroot; Trim and cook in water until tender. Drain, let cool first then peel.



At 5:00 PM, Blogger AYÇA said...

I love this one. so easy and so delicious. I heard (from my mother:)) it's also called "pembe(pink) sultan"?

At 8:06 PM, Blogger Binnur said...

What a pretty it:) Pembe Sultan:D

At 9:53 AM, Anonymous Anonymous said...

I buy raw beets, peel, grate, cook and add garlic yogurt:)I always cook grated beet and add apples.

At 6:55 AM, Anonymous Anonymous said...

Dear Binnur, I made this recipe and my friends were so delighted with it (although they don't specially like beetroot!) that I have to tell you: you made 6 people happy :))
Thank you,
maria C.

At 10:34 AM, Blogger Binnur said...

You've made me happy, Maria:)Thank you!


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