Picture this: A wild herb mix—one part from the South, another from the North—meeting in beetroot’s world. Maghdouché isn’t just another zaatar blend, it’s the rebellious cousin with wild pine seeds and oregano leaves.
Beets are sweet. Yogurt is creamy. But Maghdouché? Maghdouché is here to crash the party with herbal intensity and a crunch that says, “I’m not just a condiment, I’m a culinary statement.” Those Aleppo pine seeds aren’t just an ingredient; they coat your palate with just the right amount of fat.
So tangy yoghurt meets smoky pan-seared beets, all tied together with lots of olive oil.
The real kicker? That Maghdouché sprinkle that cuts through it all.
Beetroot with herbed yogurt
Ingredients:
• 2 medium beetroots
• 1 cup full-fat yogurt
• 2 tablespoons tahini
• Juice of 1/2 lemon
• 2-3 tablespoons of Maghdouché
• Extra virgin olive oil
• Salt to taste
Instructions:
1. Prepare the Beetroot:
– Trim and wash the beetroots
– Place beetroots in a pot of salted water
– Boil until they’re tender but not fully cooked (about 15-20 minutes)
– Drain and let cool slightly
– Heat a cast-iron skillet or heavy-bottomed pan over high heat
– Add a small amount of olive oil
– Place partially cooked beetroots in the pan
– Sear and char the exterior, rotating to ensure even caramelization
– Remove from heat and cut into irregular chunks or wedges
2. Yogurt Sauce:
– In a bowl, whisk together yogurt, tahini, and lemon juice
– Season with a pinch of salt and mix with a fork
3. Plating:
– Spread the yogurt mixture as a base on your serving plate
– Arrange the charred beetroot pieces on top
– Sprinkle Maghdouché over the beetroot
– Generously drizzle olive oil to coat the ingredients