Text 31581, 90 rader
Skriven 2015-10-03 21:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Greek
=============
-=> Quoting Michael Loo to Ruth Haffly <=-

 ML> Greeks and the Turks hate each other passionately

When I was trying to sell Canadian Pizza for George the Greek a few
years ago I had a potential buyer fly in from Montreal to check it
out. George refused to sell to him because he thought he was a Turk.
I asked the guy what his nationality was and he said he was born
Canadian, with a father from Lebanon whose Armenian grandfather
barely made it to Lebanon in the nick of time and that he hated
Turks too. George wouldn't budge saying he looked too much like a
Turk.

This recipe is quite international and all the flavours get along:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Einat Admony's Beet Salad With Pistachio Dukkah
Categories: Egyptian, Salads, Nuts
  Servings: 4

      1 lb mixed, colored baby beets 
      1 TB honey
    1/4 c  lemon juice
    1/4 c  olive oil
      1 pn kosher salt
      1 pn freshly ground black pepper
           FOR PISTACHIO YOGURT:
  1 1/2 c  pistachios, preferably
           Sicilian Pistachios
    1/2 c  canola oil
    1/2 c  water
      1 TB salt
      1 TB lemon juice
  1 1/2 c  greek yogurt (Fage)
           FOR PISTACHIO DUKKAH:
      2 c  roasted pistachios, minced
      2 ts cumin seeds, toasted, ground
      1 TB coriander seeds, toasted
           then ground
    1/4 c  sesame seeds, toasted
      1 pn black peppercorn, ground
      1 c  unsweetened coconut flakes,
           toasted
      1 ts salt
           Roughly chopped pistachios

Dukkah is an Egyptian blend of herbs, nuts, and spices, and here,
Admony creates a pistachio dukkah, pairing the nuts with cumin,
coriander, and coconut for a totally unique, spiced-and-crunchy beet
topping. 

If you are using yellow beets and want to preserve their color, be
sure to keep them separated throughout this process. Place the beets
in a medium saucepan filled with water over medium-high heat and
bring to a boil. Lower the temperature and simmer the beets until
soft, roughly 30 minutes. Use a toothpick to check doneness—if the
toothpick goes in and out easily, the beets are ready. Peel the
beets and cut into halves and quarters. Allow the beets cool to room
temperature and then mix with the honey, lemon juice, olive oil,
salt and pepper. Set aside.

To make the pistachio yogurt, blend together the pistachios, oil,
water, and salt. Add water only if necessary to produce the desired
consistency. Remove the mixture from the blender and whisk in the
yogurt. Do not put the yogurt in the blender—it will break apart. 

To make the dukkah, simply combine all ingredients thoroughly. 

To plate, slather a generous portion of pistachio yogurt on a plate,
cover with a handful of beets, and top with a handful of the dukkah.
Serve and enjoy. 

Recipe by: Israeli-born chef Einat Admony, of Manhattan's
Balaboosta, Bar Bolonat, and Taim.
           
From: Serious Eats
                  
 
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YK Jim


... Like a jazz musician, a cook can improvise once he knows the basics.

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