Thursday, November 7, 2013

Thursday's Biblical Recipe: Shawandar Bil Laban (Beets with Yogurt and Mint)

8 beets
4 cups cold water
2 cloves whole garlic
1 red onion, chopped
2 cups plain yogurt
¼ cup sour cream
salt and pepper to taste
¼ cup fresh mint, chopped

Trim the beets of their greens and place them in a saucepan; cover with cold water and add garlic. Bring water to a boil; reduce heat and simmer until the beets are barely tender. Drain under cold water, reserving the stock; discard garlic, and remove the beet skins. Let cool to the touch. Cut beets into fourths and place in a serving dish. Sprinkle with chopped onion. Beat the yogurt and sour cream till smooth. Add 2–3 tsp. of the beet stock into the mixture; then pour in all the remaining stock. Flavor with bit of salt and pepper, and top with fresh mint. Cover and refrigerate for at least 1 hour before serving.