Starters & Mezes
A visually stunning Turkish appetizer known as 'Pembe Sultan' (Pink Sultan). This meze combines the sweetness of boiled beetroots with a creamy, garlicky yogurt base. Its refreshing taste make it a centerpiece at any dinner table, especially when garnished with fresh dill.
Ingredients :
- 2 medium-sized red beetroots
- 2 cloves of garlic
- 3 tbsp plain yogurt
- 5 tbsp strained (Greek-style) yogurt
- 1/3 tsp salt
- Fresh dill for garnish
Preparation :
- Start by removing the leaves and peeling the beetroots. (Tip: Wearing gloves at this stage will prevent the beetroot juice from staining your hands.)
- Cut the peeled beetroots into 2 or 3 large pieces and place them in a suitable pot.
- Add enough water to cover the beets and boil for about 25 minutes until they are tender. You can check the tenderness by piercing them with a fork.
- Once cooked, remove the beetroots from the heat, drain the water, and set them aside to cool.
- When the beetroots are cool enough to handle, grate them finely into a large mixing bowl.
- Add the plain yogurt, strained yogurt, crushed garlic, and salt to the grated beets, and mix all ingredients thoroughly until you achieve a vibrant pink color.
- Transfer the Pink Sultan meze to a serving plate. You can garnish it with fresh dill before serving.
