Description
This thick beet sauce is delicious with meat dishes, kebabs, kebabs. Very tasty with a piece of fresh bread or simply bread bread, or with pita bread. And how delicious with boiled new potatoes and pickled herring! Moreover, if you keep post - meal will be indispensable in the period of fasting! The composition of this sauce includes pasta tahina which is not always available and it is not cheap. Will try to cook it;)
Ingredients
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Beets
500 g
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Garlic
2 tooth
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Sesame paste
4 Tbsp
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Yogurt
3 Tbsp
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Lemon juice
3 Tbsp
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Olive oil
1 Tbsp
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Soy sauce
2 Tbsp
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Salt
-
Sesame
135 g
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Cilantro
Cooking
For tahini we need 135 g white sesame seeds and 1 tbsp vegetable oil, but if you like rich taste, take olive.
Fry the sesame seeds on a dry pan. The degree of roasting adjust according to your taste.
Shift the roasted and cooled sesame seeds in a high bowl of immersion blender, to break the sesame seeds to a paste. Add the 1st. L. vegetable or olive oil.
Continue to beat until the paste becomes creamy.
You get a little more than 200g. Pasta is well stored in the refrigerator.
The thickness of the paste you also can adjust at will.
Beet to boil, clear, cut into dice, put into bowl of immersion blender.
Chop the garlic, add to the beets.
Add 3-4 tbsp of tahini.
Add natural Greek yogurt (I have many).
Pour soy sauce, lemon juice (if you like, you can add a little lemon zest for flavor), salt to taste. I recommend to add some fresh hot peppers.
Punching until smooth, taste, may need more salt. Put in refrigerator to cool.
Feeding, watering olive oil and sprinkled with chopped cilantro.
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