Made throughout the Balkans, into Russia and Turkey, this is essentially a chopped vegetable—it can be almost anything—combined with a strong version of Tarator (page 600). It can be eaten alone or used as a spread or as a dip for pita. Most people let it sit for a few hours before serving, which allows the garlic to mellow and the flavors to marry. This isn’t a bad idea, but if you’re in a hurry, plunge right in. Other vegetables you can prepare this way: eggplant (roasted or quickly boiled, as in Eggplant Salad with Mustard-Miso Dressing, page 185); red beans, cooked until tender; green beans; spinach or other greens.
Recipe information
Yield
makes 6 or more servings
Ingredients
Preparation
Step 1
Place the walnuts, garlic, onion, cayenne, coriander, and vinegar in a food processor. Process until the mixture is smooth, adding a little water if necessary to achieve the consistency of a thick sauce. Taste and season with salt.
Step 2
Thoroughly stir the beets and walnut sauce together and serve with pita or other bread or cover and refrigerate for up to a day.
