Beetroot and sweet potato dip with pistachio bulgur salsa from Falastin: A Cookbook (page 77) by Sami Tamimi and Tara Wigley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • KarinaFrancis on October 24, 2020

    Ok I confess I used vacuum packed beets but I did roast the sweet potato. This was a big hit with the family and it’s as delicious as it is striking. I agree with dc151, the topping really makes the dish

  • clkandel on September 25, 2020

    Really enjoyed this dish. The cinnamon and allspice flavor is reminiscent of pumpkin pie. I felt this would serve 6-8, not 4, as part of a mezze platter.

  • dc151 on September 05, 2020

    I really enjoyed this, plus the carnivores in our house actually ate it too! The topping made this dish.

  • Nancy402 on June 23, 2020

    Delicious, particularly with fresh home-made pitas, also from Falastin. The bulgar pistachio “sauce” is also excellent on its own.

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