Arabesque: a taste of Morocco, Turkey, and Lebanon by Claudia Roden

Author:Claudia Roden
Language: eng
Format: mobi, epub, pdf
Tags: Turkish Cooking, Mediterranean Cooking, Cooking, Arab cooking, Middle Eastern, Arab, African cooking, Lebanese cooking, Moroccan cooking, Wine
ISBN: 9780307264985
Publisher: Random House, Inc.
Published: 2006-10-31T07:00:00+00:00

BEETS with YOGURT

Pancar Salatasi

Beets may be boiled or roasted, but I think roasting, which takes much longer, gives them a deliciously intense flavor. It is best to buy small ones because they take less time to cook. Or, of course, you can buy them already cooked.

SERVES 6 TO 8

2 pounds beets

2 garlic cloves, crushed (optional)

2 cups strained Greek-style yogurt

2 tablespoons lemon juice

6 tablespoons extra virgin olive oil

salt

handful of chopped mint or flat-leaf parsley

Cut the stems and leaves about ¾ of an inch above the beets. To boil them, cook them in plenty of boiling salted water until tender—small ones will take about 30 minutes, larger ones about 1½ hours. To roast them, put them on a sheet of foil on a baking sheet, cover them with foil, and roast in the oven at 400°F for 2 to 3 hours, depending on their size, until one feels tender when you cut right through with a pointed knife. You could cut them in half (lay them cut side down) and reduce the cooking time considerably.

When cool enough to handle, peel and cut the beets into less than ½-inch-thick rounds or half-moon slices. Wear rubber gloves to avoid staining your hands.

Beat the crushed garlic, if using, into the yogurt and spread the mixture on a serving plate. Arrange the beet slices on top. Beat the lemon juice with the oil and a little salt, stir in the chopped mint or parsley, and spoon over the beet slices.

VARIATION

A Lebanese version uses 1½ tablespoons tahina (see page 7) beaten into the yogurt. This, too, is delicious.

MASHED POTATOES with OLIVE OIL, SCALLIONS, and PARSLEY

Patates Salatasi

This is as good hot as it is cold and can be served as part of a meze or as a side dish.

SERVES 6

1½ pounds baking potatoes

6 tablespoons extra virgin olive oil

salt and pepper

about 6 scallions, chopped

handful of chopped flat-leaf parsley

Peel and boil the potatoes in salted water until soft. Drain, keeping about ½ cup of the cooking water.

Mash the potatoes and beat in the olive oil. Add salt and pepper to taste and a little of the cooking water—enough to make a soft, slightly moist texture. Then stir in the scallions and the chopped parsley.

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