Being the lucky owner of Jerusalem, chef Yotam Ottolenghi’s latest cookbook, I thought I’d try out some of the recipes from this lovely book with Pesach in mind. Here is a slightly adapted version of ‘Za’atar-Spiced Beet Dip with Goat Cheese:
6 medium beetroots (1 1/2 pounds), trimmed
1/2 small garlic clove, very thinly minced (the original recipe calls for more but I tend to be very careful with raw garlic)
1 small red chile, seeded and minced
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons honey
1 tablespoon za’atar
Salt
1/4 cup walnuts (next time I’ll try cashew nuts)
2 tablespoons goat cheese, crumbled
Steam the beetroots for 30 minutes in the pressure cooker.
Peel the beetroots, cut into wedges and transfer to a glass bowl. Add the garlic, chile and yogurt and puree with a hand blender. Add the olive oil, honey and za’atar and puree again. Season with salt. Scrape into a shallow serving bowl. Scatter the nuts, goat cheese and on top and serve with matzah bread and sticks of raw vegetables (carrot, celery…)
Pesach links:
- Pesach Is Coming – I’m So Happy!
- Rabbi Leff’s Passover Guide – I like the passage about the Seder
It sounds like a wonderful cookbook. I would probably enjoy just flipping the pages for a few hours.
It is indeed a very pleasant book to flip through; there are lots of wonderful and inspiring photos.
I have to check the cookbook out…it sounds great.
It is Lorri!
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Ooh! I own this book too, but haven’t had the chance to use it yet. That sounds lovely… And yes, the book is beautiful to look at and read as well.
I have spotted a recipe for spicy salmon that looks both easy and kosher for Pesach so I plan to make it very soon!