Turkish Beetroot and Walnut Meze
This Turkish beetroot and walnut meze is a delicious and easy-to-make appetizer that is perfect for any occasion. The beets are boiled and then grated, and then combined with chopped walnuts, minced garlic, olive oil, lemon juice, and cumin. The mixture is then refrigerated for at least 30 minutes to allow the flavors to meld together. Before serving, the meze is garnished with fresh parsley. Serve with pita bread or crackers.
Beetroot and walnut meze is a classic Turkish dish that has been enjoyed for centuries. It is believed to have originated in the Ottoman Empire, where it was often served as a meze, or appetizer, at feasts and celebrations. The dish is made with simple ingredients, but the combination of sweet beets, crunchy walnuts, and tangy lemon juice creates a complex and flavorful dish that is sure to please everyone at the table.
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
- 2 medium beetroots, boiled and peeled
- 1/2 cup walnuts, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Grate the boiled beetroots into a bowl.
- Add the chopped walnuts, minced garlic, olive oil, lemon juice, and cumin to the bowl.
- Season with salt and pepper, then mix everything until well combined.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, garnish with fresh parsley.
- Enjoy with pita bread or crackers!
Why It Works
- The beets are boiled until they are tender, which makes them easy to grate and combine with the other ingredients.
- The walnuts add a crunchy texture and a nutty flavor to the meze.
- The garlic and lemon juice add a bit of zing to the dish, while the cumin adds a warm, earthy flavor.
- Refrigerating the meze for at least 30 minutes allows the flavors to meld together and develop.
- Garnishing the meze with fresh parsley adds a fresh, vibrant flavor to the dish.