Around the World in 80 Foods: Israeli "Tabal" Yogurt Beet and Roasted Pistachio Dip!
It's days like these when you truly appreciate friends and friendships...specifically when they feed you gourmet food for free! :) :) LOL.
Today, my good friend Jesse is sharing a recipe given to him my his Israeli friend Agabus, whose escapades and adventures can be found in the epic saga WHEN THE LION ROARS...but more of that later!
Jesse would like to note that there is a very similar recipe to this one which may be found in the now-famous Jerusalem cookbook by Yotam Ottolenghi...however, Jesse and Agabus both insist that theirs is better! Named 'Tabal'...the old Hebrew word for 'to dip´!!!
You will need:
1 1b. of large pre-boiled or roasted beets ( 4 stórar soðnar rauðrófur)
1-2 garlic cloves, depending on your umami preference! ( 1 til 2 hvítlaukar)
1 small red chili (1 eldpipar)
3/4 heaping cup plain whole Mountain High Yogurt, Greek Yogurt or Siggi's Skyr ( 3/4 bolli skyr)
1 1/2 Tablespoons olive oil (1 1/2 Matskeiðar ólífuolía)
generous drizzle pomegranate molasses (granateplasíróp efter smekk)
3/4 Tablespoon pure maple syrup (3/4 bolli hlynusíróp
Za'atar mix:
1 1/2 tsp. sumac powder (1 1/2 tsk. súmakduft)
3/4 tsp. creeping thyme/blóðberg (please note that wild creeping thyme is much more mild in flavor that typical American thyme that you purchase in the spice section in your local market!) 3/4 tsk. blóðberg
1/2 tsp. oregano (óriganó)
3/4 tsp. coarse sea salt (more to taste if desired) (3/4 tsk. sjávarsalt )
1 tsp. dried chives (1 tsk. graslaukur)
large handful of cilantro leaves (kóríander)
crumbled fresh feta cheese for topping (fetaostur)
chopped salted, roasted pistcachios for topping (pistasíuhnetur)
Combine all ingredients except for the last 2 ingredients in a food processor and blend until smooth. Spread on bread or crackers, top with feta and pistachios and enjoy!
Disclaimer: at the moment my camera is broken...so sadly I cannot take credit for these lovely photos! Thank you google royalty free photos! LOL!
