SPICED BEETROOT-YOGURT PURÉE WITH SUMAC

This recipe is taken from a COOKBOOK by YOTAM OTTOLENGHI

Ottolenghi, for REDESS, is always a source of inspiration. He has introduced us to many recipes that use sumac or spice mixes containing sumac.

In particular, this recipe uses za’atar.

From Ottolenghi and Sami Tamimi’s Jerusalem:

Beetroot is one of the most commonly used vegetables in Jerusalem…

They write: You’ll be truly surprised by how well chili and za’atar “marry” together.

The Recipe

Ingredients

• 900g beetroot (500g after cooking and peeling)

• 2 garlic cloves, minced

• 1 small red chili, deseeded and finely chopped

• 250g Greek yogurt

• 1½ teaspoons date syrup

• 3 teaspoons olive oil (plus an extra drizzle to finish)

• 1 teaspoon za’atar

• Salt

Topping

• 2 onions, thinly sliced into rings

• 15g toasted hazelnuts, roughly chopped

• 60g crumbled goat’s cheese

Method

1. Preheat the oven to 200°C (390°F).

2. Wash the beetroots and place them in a roasting tray. Roast in the oven until tender (a knife should easily pierce the center), about 1 hour.

3. Let the beetroots cool, then cut them into 6 pieces each.

4. In a food processor, blend the roasted beetroot, garlic, chili, and yogurt until smooth.

5. Transfer the mixture to a bowl and stir in the date syrup, olive oil, za’atar, and 1 teaspoon of salt.

6. For the topping: Fry or caramelize the onion rings until golden.

7. Spread the beetroot puree on a serving plate, then top with the caramelized onions, chopped hazelnuts, and crumbled goat’s cheese.

8. Finish with a drizzle of olive oil and serve.