By katew on May 04, 2007
Photo by awalde
Photo by awalde
"This is from a Woolworth's Fresh magazine and came from a segment on entertaining on a budget"
Serving Size: 1 (68 g)
Servings Per Recipe: 6
"First of all I serached what dukkah is. It's a mix of spices which contain sesame, cumin, coriander and other ingredients.
For this reason I deced to use this spices and blend it together with the walnuts.
I used boiled beetroots and Turkish yogurt. I added some salt as well.
For decoration I saliced one beetroot, added one teaspoon of yogurt and topped with the three mentioned spiced.
Was really easy to prepare and soooo delicious! Thanks a lot for this recipe!"
"Lovely! I made this with cashews and fresh boiled betroot. It's really good."
"Very tasty. I used fresh beetroots instead of canned, which i boiled, and hence added salt when processing. I added a bit of cumin powder and my guests loved it."
"A beautiful, original dip. I love the combination of beetroot and yoghurt. The next time I make this, I'll add even more yoghurt and skip the nuts. I added garlic per Leggy Peggy's suggestion and it was delicious. Thanks, katew for a great recipe. (photographed for a Pink Swap!)"
"Very nice dip. Wasn't sure whether the 450 grams of beetroot was meant to be measured before or after being drained. I used a 450-gram tin, which I then drained for a yield of about 340 grams of beetroot. My dukkah was stale, so used my beloved zaatar. Very tasty. In future, I might add several cloves of crushed garlic and more yoghurt. Thanks katew for a new twist on beetroot."